Spinach, Pea and Garlic Scape Soup

Spinach, Pea and Garlic Scape Soup


July 10, 2011

This soup would be fab with a swirl of crème fraîche, I think.

  • Makes: Serves 4.


canola oil, for cooking

a big dab of butter

an onion, peeled and chopped

a couple garlic scapes, chopped

a handful of fresh chives

a salad bowl full of fresh spinach leaves

a heaping cup of frozen green peas

1 L chicken or veggie stock


a splash of cream


1In a large saucepan, heat a drizzle of oil with a dab of butter over medium-high heat. Cook the onion for a few minutes, until soft. Add the garlic scapes and tear in the chives, sprinkle with salt and cook for a few more minutes, until everything is soft.

2Add the spinach and peas and cook until the spinach wilts. Add the stock and bring to a simmer; cook for 20 minutes, or until all the veggies are nice and soft.

3Season with salt and add a splash of cream. Puree with a hand-held immersion blender (or transfer in batches to a regular blender) until smooth. Serve warm.


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