Garlic Scape Soup

  Upon hearing that I’ve decided to devote an entire week’s menu to garlic scape based recipes, some people might say in horror, “but the garlic breath!!”.  I call those people cowards.  Also, they should maybe not come too close to me or my man-types this week.  Just sayin, G may be the garlicky-est preschooler ever.
1-2 Tbsp butter
1 onion, peeled and chopped
2-3 garlic scapes, chopped*
a handful of fresh chives
2-3 c loosely packed fresh spinach leaves
~1 cup frozen green peas
~4 c chicken or veggie stock
salt to taste
whipping cream to taste
* if you have some bigger, tougher scapes, this is a good use for them since they get nice and soft and then blended.
  Start by heating your butter in a large saucepan over medium heat.  Saute your onions for a few minutes until they are soft before adding your chopped garlic scapes and chives.  Sprinkle a small amount of salt in and cook for a few more minutes until everything softens up.
  Next, add your spinach and peas and cook until your spinach wilts.  Add in your stock and simmer everything for 20 minutes to half an hour.
  Use an immersion blender (or a normal blender with a towel over the top) to puree everything til it’s nice and smooth.  Serve warm with a dollup of cream.
  What an awesome way to get your greens!  We served this with grilled cheese and it was a big hit.  The flavor reminds me a lot of creamed spinach (no surprise, it has most of the same ingredients) but was surprisingly not that garlicky.  Obviously next time we’ll need to use more scapes.

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