I've totally fallen off the bandwagon with Wendy's Garden to Table Challenge. My excuse is that I seem to have forgotten how to cook Summer Food. We're still eating soup four times a week, because it's all I can seem to remember how to make. Well, and salad, because we've got a Lettuce Problem again in the garden. (I really need to learn to plant in succession. But that requires more planning and patience than I usually possess.)
So anyway, I'm sharing a soup recipe with you. Because soup is still good, even when it's 90 degrees outside. Just turn on the air conditioner before you get started, or everyone in the house will be sweltering before it's even time to come to the table.
It's garlic scape season. If you haven't had garlic scapes, try them. I saw some at Farmer's Market last night, so they're available even if you didn't plant garlic last fall. They remind me of garlic chives, only bigger and bolder. Like green onions, but with a distinct garlicky flavor. We tried them chopped raw in a salad last week, and learned that they are probably better cooked. But do give them a go, they are a delicacy!
Potato Scape soup
1 quart chicken stock (plus extra for thinning)
5 or 6 potatoes of a creamy variety (try Yukon Gold) peeled and roughly chopped
6-8 garlic scapes, diced
1/2 medium onion, diced
1/4 cup butter
salt and pepper
If I'd had white wine on hand, I would've added half a cup. But I didn't, and it was still good.
Melt the butter in a big soup pot. Saute the onions and scapes until tender but not browned. Add the potatoes and stock. Boil, then reduce heat and simmer until potatoes are very soft. Use a stick blender to whir the soup, leaving some chunks but making it fairly smooth and creamy. Salt and pepper as desired. Serve with slices of fresh, buttered bread. It's a good dipping soup. This soup will thicken the longer it sits, so eat it right away, or be prepared to thin it down with more chicken stock.
Next week, I'll shoot for something a little less... um, warm. Like strawberry-rhubarb pie, because I bought rhubarb on a whim last night at Farmer's Market and now need to figure out what on earth to do with it.
Happy Local Eating, everyone!