Garlic Scape Vichyssoise. C’mon, Let’s Dance Around To Drunk Mule.

Silly me always says garlic sNapes instead of sCapes. It must be the Harry Potter fan in me. And the fact that Professor Snape was my favorite character.

Speaking of Snape, here is a little bit of advice.

It is still Garlic Scape season (remember I wrote about them a few weeks ago here), so I finally made this Vichyssoise recipe that I have been wanting to try forever.

I forget just how good cold soup can be. This one is no exception with its faint hint of garlic shining through the potato and cream. The chopped arugula and splash of vinegar sharpen the flavor. So good.

Garlic Scape Vichyssoise


8 garlic scapes, coarsely chopped
1 small onion, sliced
1 T butter
3 medium potatoes, peeled and cubed
2 cups chicken or vegetable stock
1 cup milk
1 cup cream (divided)
Arugula and chives (chopped finely),pepper, and white wine vinegar for serving


1. Sauté scapes and onion in butter until softened, 5-8 minutes. Add potato, stock, and salt. Bring to a boil, then reduce heat. Simmer uncovered, 35 minutes, until potato is very tender.

2. Purée soup, in batches, in a blender or food processor until very smooth.

3. Strain into the saucepan through a wire-mesh strainer, add milk and half the cream, and bring slowly almost to a boil, stirring often and scraping the bottom to avoid burning.

4. Remove from heat and stir in remaining cream. Add salt to taste. Cover and chill thoroughly.

5. To serve, place some chopped arugula in the bottom of each bowl. Ladle on the soup, add a dash of white vinegar, then garnish with chives and pepper.

Recipe from More Than Burnt Toast

I’m loving this soothing, smooth tune from Scotland’s Drunk Mule.

C’mon, let’s dance around.

Check out Drunk Mule on Facebook and their Bandcamp page, where you can get the music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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