Garlic Scape Vichyssoise

Garlic Scape Vichyssoise

1 large onion, chopped
2 tbsp butter
4 cups chicken stock
1-1/4 lbs potatoes, peeled and quartered (that will be 3-4 potatoes)
4oz by weight garlic scapes, cut into pieces about 1 long
1/4 tsp nutmeg
1/2 tsp white pepper
1/2 tsp salt
4oz whipping cream

In a large pot over medium heat, melt the butter and sweat the onion until itfs transparent.

Add the chicken broth and salt, and bring to a boil.

Add the potatoes and scapes; when the water starts boiling again, reduce to a simmer. Simmer for about an hour, until the potatoes are cooked and the ramps are tender.

Add nutmeg and white pepper and remove from heat.

After it has cooled a little, blend with an immersion blender, or put it in a blender or food processor and process until smooth.

Add whipping cream and stir well to incorporate, then chill for a few hours before serving.

If the soup thickens too much when it is cold, add some milk to thin it to a nice cream soup consistency. Check the seasoning, and adjust to taste.

Garnish with dots of white truffle oil, squiggles of creme fraiche, fresh herbs, or edible flower petals.

Serve with a green salad.


Complementary Wines: Riesling, Sake

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