Chicken Garlic Scape Soup with Purple Potatoes & Asparagus
Garlic scapes are everywhere! Hurry, get some! Hurry, read this post!
Yesterday, at the farmers’ market, I saw a giant pile of garlic scapes calling to me. “Make me into stuff,” they whispered. How could I resist? They are so garlicky and oh so good. I decided to do their bidding and walked out with nearly two pounds. Of course that meant pesto. (Here is my pesto recipe.) That’s just a given. It’s part of the deal you make with the talking scapes. But then it started raining and I knew what had to be done: SOUP. I didn’t want just a common vegetarian garlic scape soup; I wanted a full meal. I work hard people. I need a soup that has it all. So I added chicken, purple potatoes, and asparagus. Ain’t nobody gonna be hungry after they eat this.
The garlicky broth in this recipe is what makes it insanely good, so I want you to start with some really good chicken broth. One that you made with chicken feet, maybe some necks, and definitely a whole bird. We need jello broth here. We need broth that tastes like the juice of a brothy god. Are you willing to juice a god for this recipe? Are you willing to…. am I talking crazy again? All of this may be true, but you will love this garlicky scape broth.
Be sure to have your immersion blender handy. Don’t have one? This is the one I love.
- 2 tablespoons butter
- 1/4 cup finely chopped garlic scapes
- 2/3 cup finely chopped onion
- 5 cups warmed chicken broth
- 2 teaspoons dried thyme
- 1.5 pounds of chopped chicken thighs
- 1 pound of purple potatoes cut into chunks
- 1.5 cup of young purple asparagus cut into 1 inch pieces
- 1/4 cup of garlic scapes cut into 1 inch pieces
- Shaved parmesan cheese for topping (optional)
- salt and pepper to taste
- Melt butter over medium high heat. Add finely chopped garlic scapes and sauté until dark green - about 3 minutes. Add finely chopped onion and sauté until translucent, about 5 more minutes.
- Add warmed chicken broth and bring to a light boil, then lower heat and blend until smooth with an immersion blender.*
- Increase heat to medium and add died thyme, chopped chicken and chunked potatoes. Once potatoes nearly cooked, add asparagus and garlic scape pieces. Lower heat, cover soup and allow to cook for 15 minutes.
- Uncover, taste and adjust seasoning as needed. Ladle into bowls and top with shaved parmesan. (optional)
- * Can be blended in batches with regular blender. But why not make your life easier and get an immersion blender? Just a thought.
What are you guys & gals gonna do with your garlic scape haul? Let me know in the comments. Also include any questions or suggestions. Thanks and hope you enjoy.