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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.


    Garlic—two for one

    Hardneck varieties of garlic, such as Russian Red, develop a flowering stock called a scape, which extends from the plant in a green coil. Growing your own garlic will give you two crops—a crop of bulbs in late July and, prior to that, in late May or early June, tender garlic scapes. Harvesting garlic scapes, before they flower, not only provides a delicious crop you can use in myriad ways but also essentially helps the plant divert its energy to producing the garlic bulbs—the part we use most often. Scapes are ready to harvest when they curl downward and begin to coil.


    Leek, Charred Spring Onion, and Garlic Scape Soup


      • 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


      Per serving:

      • calories162
      • protein4 g
      • total fat6 g
        • sat. fat1 g
      • total carbohydrates26 g
        • sugars5 g
        • fibre5 g
      • sodium492 mg



      To large soup pot, add olive oil. Toss green onions in olive oil to coat lightly, leaving most of the oil in the pot.


      Heat cast iron skillet on high and sear green onions so they become limp and charred. Remove onions from skillet and set aside.


      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.


      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.


      Serve with a sprinkling of freshly snipped chives or chive flowers.



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