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Cream of Scape Soup<\/p>\nCream of Scape Soup<\/p>\n
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12 scapes, blossom ends removed<\/p>\n
3 cups good-quality chicken broth<\/p>\n
1 small bunch fresh thyme sprigs<\/p>\n
1 medium to large potato, peeled and cubed<\/p>\n
1 cup half and half<\/p>\n
Salt<\/p>\n
Pepper<\/p>\n
Pinch cayenne<\/p>\n
White wine vinegar<\/p>\n
Croutons to serve<\/p>\n
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Cut the scapes into 2-inch chunks and chop coarsely in the food processor. Put chopped scapes in a large saucepan with 2 cups of the chicken broth and the thyme. Bring to a boil, then cover and simmer for 10 minutes. Strain through a fine sieve, reserving the broth. Discard the solids. Pour the broth back in the pan and add the potato and the remaining stock. Bring to a boil, cover, and cook until the potato is soft, 10 to 12 minutes. Puree to a very smooth consistency. Add the cream and reheat. Season with salt, pepper, cayenne, and a dash of white wine vinegar. Serve with croutons.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cream of Scape Soup 12 scapes, blossom ends removed 3 cups good-quality chicken broth 1 small bunch fresh thyme sprigs 1 medium to large potato, peeled and cubed 1 cup half and half Salt Pepper Pinch cayenne White wine vinegar Croutons to serve Cut the scapes into 2-inch chunks and chop coarsely in the food processor. Put chopped scapes in a large saucepan with 2 cups of the chicken broth and the thyme. Bring to a boil, then…<\/p>\n