Print Options:

Spinach, Pea and Garlic Scape Soup

Yields1 Serving

 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

In 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.


Add 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.


Season 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.