Garlic scape soup from Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson

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Notes about this recipe

  • eliza on August 07, 2017

    Really nice soup! I used chard for the spinach since that's what is in season at the moment, and used a light chicken stock instead of vegetable broth. Very easy and quick to make. I'll definitely make this one again.

  • Rutabaga on June 28, 2017

    I made this soup with a mix of garlic scapes and green onions. Even so, the garlic flavor really shone. Unfortunately, I forgot to add the spinach when I first pureed the soup, and after a second puree with the spinach, the texture was pretty gluey, a common issue when potatoes have been over-pureed. In the future, I may try setting some of the diced potato aside prior to blending the remaining soup with the spinach. A somewhat chunky soup could work well here. As a final note, I'm not sure what is meant by "three large" potatoes. I ended up using 2.5 pounds of Yukon Golds, which made for a nice hearty soup.

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