Here is another great way to use those fantastic garlic scapes. Even better, this soup can be served cold if the days are getting hot. The cornbread should always be warm though.
Potato Soup with Buttermilk and Garlic Scapes
- 2 tbsp butter
- 1 1/2 cups garlic scapes cut into 1/4″ pieces
- 2 tbsp garlic scapes chopped fine
- 2 lbs russet potatoes skinned and diced medium
- 1 cup finely diced sweet onion
- 2 tbsp fresh thyme chopped fine
- 4 cups chicken stock
- 1 cup dry white wine
- 1 1/2 cups buttermilk
Heat butter in a large stock pot over medium heat. Saute onion until golden. Add 1 1/2 cups of scapes cut to 1/4″ and saute until beginning to brown. Add potatoes, season with salt and pepper and sweat over low heat for 5 minutes. Add wine and sweat 5 minutes more. Turn heat to high and add stock and 2 cups water. Bring to a boil then turn heat down to a simmer and cook until potatoes are soft, about 30 minutes. Puree soup in batches until smooth then return to stock pot bring to a simmer and add buttermilk and thyme. Season with more salt and pepper and cook until thick, about 10 minutes. Serve hot or cold with lots of cornbread to crumble in. Sprinkle finely chopped scapes over finished soup before serving.