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We love Garlic!!
Now we're not chefs, but we like to eat. We especially enjoy eating healthy flavorful garlic. Here is a collection of a few recipes we've tried. Some we've modified, some are good just the way they are. All highlight garlic in some way. We hope they inspire you to be adventurous in your cooking and enjoy some of our gourmet garlic varieties.
Garlic Scape Soup
Author: Charmian Christie
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
If you are lucky enough to have a lot of garlic scapes, you can make a batch of this simple but satisfying soup. Don't let the 4 cups of scapes scare you. They are quite mellow by the time the soup is ready.
◦1lb garlic scapes, cut in 2-inch pieces, flower heads removed (about 4 generous cups)
◦4 cups chicken stock (or vegetable stock for a vegetarian soup)
◦2 tablespoons olive oil
◦generous grindfreshly ground black pepper
◦generous pinch fine sea salt
◦⅛ to ¼ teaspoon chili flakes
◦¼ cup whipping cream (35%)
◦½ cup freshly grated Parmesan cheese
◦12 fresh basil leaves
◦½ large lemon, juice and zest
1.Prepare the scapes: Cut the flower heads off the scapes and discard them. Chop the remaining stems into 2-inch pieces. In a saucepan, gently heat the stock over medium while you cook the scapes.
2.Cook the scapes: Heat the oil in a large, heavy sauce pan over medium and cook the scapes for 10 to 15 minutes, stirring often, or until they soften. The timing will vary depending on how thick the scapes are. Add the salt, pepper and chili flakes and cook for a minute or two.
3.Simmer the stock: Pour the hot stock over the scapes and cook with the lid askew, for 15 to 20 minutes or until the scapes are fully cooked and losing their bright green colour but have not turned dead-broccoli grey.
4.Purée the soup: Working in batches, purée the soup until smooth. You need to use a standard blender since an immersion blender won't get the scapes smooth enough. Scapes can be a bit pulpy, so purée the soup well. Season to taste with more salt and pepper if needed. Keep the soup warm over low heat until you're ready to serve.
5.Add the finishing touches: Just before serving, stir in the cream, Parmesan, basil, lemon juice and zest.
This soup was inspired by Zuppa di Zuccine by Heidi Noble in her award-winning cookbook, Menus from an Orchard Table. (Whitecap ©2007).
Recipe by The Messy Baker at http://themessybaker.com/2013/06/24/garlic-scape-soup/
We used an immersion blender without any problems with smoothness (much less mess). Cut the scapes into 1 inch pieces and fry in a sauce pan (we used a cast iron pan) for quite a while. We also added Red Onions. Add in the onions only after the scapes begin to soften.
We did not add the lemon juice, zest. However, others have included and really enjoyed the addition.
Now where else would you begin, but with a soup? This is a great soup recipe! Lots of heat!!
Unfortunately scapes are done for the season. You will need to get more next year. Scapes do freeze well. Purchase scapes when in season and freeze them to use with this soup over the winter too!
Total prep / prepare time: 5 mins
Servings: 6 - 4 if you love garlic as much as we do!
◦1 package (8 ounces) cream cheese, softened
◦1/2 cup sour cream
◦1 tablespoon milk
◦1-1/2 teaspoons Worcestershire sauce
◦3 garlic cloves, minced
◦1/4 teaspoon salt
◦1/8 teaspoon pepper
◦Fresh vegetables, Pita Chips and/or Pretzels
In a small bowl, beat the cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables and/or pretzels. Yield: 1-1/2 cups.
Originally published as Garlic Dip in Taste of Home December/January 2003, p65
We are garlic freaks so we more than doubled the number of garlic cloves. Highly reccommend a salsa variety of garlic with some bite. Romanian Red is an excellecnt choice!
More recipes to come!!
Any garlic highlighting recipes you would like to share, please contact us with the recipe! We'll try it out! If we like it, we'll publish the recipe on this page.