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Leek, Charred Spring Onion, and Garlic Scape Soup
Serves 5
Leek and potato soup is a spring classic and really shines with new-season leeks. This soup takes the classic recipe a step further in a celebration of spring alliums by adding charred spring onions and garlic scapes, the immature flowering part of the garlic plant. Unlike the garlic bulb, scapes impart a gentler, fresher garlic flavour.
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Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 4 whole green onions, root and rough ends removed
- 4 cups (1 L) chopped leek, white and pale green parts, about 12 oz (340 g)
- 2/3 cup (160 mL) tender garlic scapes, cut in 1/2 in (1.25 cm) pieces
- 1 1/2 cups (350 mL) diced Yukon Gold potato
- 4 cups (1 L) low-sodium chicken stock
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) pepper
Nutrition
Per serving:
- calories 162
- protein 4 g
-
total fat
6 g
- sat. fat 1 g
-
total carbohydrates
26 g
- sugars 5 g
- fibre 5 g
- sodium 492 mg
Directions
01
To large soup pot, add olive oil. Toss green onions in olive oil to coat lightly, leaving most of the oil in the pot.
02
Heat cast iron skillet on high and sear green onions so they become limp and charred. Remove onions from skillet and set aside.
03
Heat oil in soup pot on medium-low and add leek and garlic scapes. Cook until soft, about 5 to 7 minutes. Add diced potato, chicken stock, salt, and pepper. Simmer, uncovered, on medium heat for 20 minutes, or until potato is soft. Add green onion to pot at the 15-minute mark. Turn off heat and allow soup to cool.
04
With blender, working in batches, blend soup on high until you have a smooth purée. Return to clean soup pot and heat on low to desired temperature.
05
Serve with a sprinkling of freshly snipped chives or chive flowers.
