The mellow flavors of garlic scapes are wonderful for a spring-inspired soup.
A generous dollop of sour cream adds a tangy finish.
These curly stems grow up from bulbs that are buried in the soil.
Credit:Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen
They taste similar to chives with a faint, sweet whiff of garlic.
If stored in a plastic bag in the refrigerator, they will stay good for several weeks.
Raw garlic scapes add a punch to dips orpestos; when theyre cooked, their flavor mellows a little.
Melt 2 tablespoons of the butter in a large saucepan over medium.
Arrange bread cubes on an aluminum foil-lined baking sheet.
Drizzle with melted butter, and sprinkle with 1/4 teaspoon of the salt; toss well to coat.
Reserve saucepan; do not wipe clean.
Bake bread cubes until toasted, about 12 minutes, stirring once after 8 minutes.
Remove croutons from oven, and set aside.
Melt remaining 2 tablespoons butter in reserved saucepan over medium.
Add chopped garlic scapes; cook, stirring occasionally, until slightly softened, about 3 minutes.
Add potatoes, stock, bay leaves, and remaining 1 teaspoon salt.
Bring to a boil over high.
Partially cover, reduce heat to low, and simmer until potatoes are tender, 12 to 14 minutes.
Uncover and stir in spinach.
Pour potato mixture into a blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, about 45 seconds.
Add sour cream, and process until well combined, about 20 seconds.
Ladle soup into bowls; top evenly with croutons and sliced garlic scapes.
