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garlic scapes recipes
White Bean and Garlic Scapes Dip INGREDIENTS Yield: 1½ cups * ⅓cup sliced garlic scapes (3 to 4) * 1tablespoon freshly squeezed lemon juice, more to taste * ½teaspoon coarse sea salt, more to taste * Ground black pepper to taste * 1can (15 ounces) cannellini beans, rinsed and drained * ¼cup extra virgin olive oil, more for drizzling PREPARATION * Step 1 In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. * Step 2 With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired. * Step 3 Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Double Garlic Soup INGREDIENTS Yield: 4 servings * 3fat bulbs green garlic, root and green parts trimmed, outer layer removed * 3tablespoons unsalted butter * 3cups sliced garlic scapes (about ¾ pound) * 1½teaspoons fresh thyme leaves, more for garnish * ¾teaspoon kosher salt, more to taste * Ground black pepper to taste * 1large Yukon Gold potato, peeled and diced * 1quart chicken or vegetable broth * 1cup half-and-half or whole milk * 2teaspoons freshly squeezed lemon juice, or to taste * Freshly grated nutmeg PREPARATION * Step 1 Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes. * Step 2 Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.