If you enjoy classic vichyssoise, try this bright twist using garlic scapes. This cold garlic scape soup is light, refreshing, and ideal for make-ahead spring and summer entertaining.
Garlic scape season is here, and when they appear at the farm stand I always pick up a few bunches to experiment with. This year my favorite use for them is a chilled garlic scape soup inspired by vichyssoise. It’s simple to make, stores well in the refrigerator, and the mild garlic flavor from the scapes pairs beautifully with leeks and potatoes.
I first fell in love with vichyssoise years ago and have since adapted that idea into this version featuring scapes. The result is a silky, cool soup that’s just right for warm evenings or as a starter for a summer meal.
More about Garlic Scapes and Recipes
- Ingredient Spotlight: How to Use Garlic Scapes
- White Bean and Garlic Scape Dip
- Sausage and Garlic Scape Risotto
How to Trim Garlic Scapes for Soup
The whole garlic scape is edible, but I prefer trimming off the bulbous end, which can be tough and stringy. Trim just below the bulge and use the smoother bottom portion. If scapes are older, check the cut end—trim off any dry or woody bits until the stem looks fresh and green.
How to Make Garlic Scape Soup
Despite its fancy name, this vichyssoise-style soup is straightforward. You need a large pot and a blender.
Start by sautéing thinly sliced leeks in butter until tender and mostly green. Add chopped garlic scapes and sauté briefly. Stir in diced potatoes and two cups of chicken stock, bring to a simmer, and cook until the potatoes are soft.
Remove the pot from the heat, add more stock and the half-and-half, then puree the mixture until smooth. Chill the soup thoroughly—at least four hours in the refrigerator; a short time in the freezer (20–30 minutes) before serving makes it extra cold. Making the soup a day ahead is convenient and improves the flavor.
Just before serving, slice a baguette about an inch thick, brush each slice with olive oil, sprinkle with salt, and grill or toast until golden with charred lines. Cut into cubes for croutons to add texture and flavor—though optional, they’re a delicious accompaniment.
Is vichyssoise a French Recipe?
Potato-leek soup is a French classic and commonly served hot in France. The cold, creamy version we call vichyssoise traces back to French roots but became widely known under that name after Chef Louis Diat popularized it in New York in the early 1900s. In France you’re more likely to find potato-leek soup served hot and rarely labeled vichyssoise outside tourist-oriented restaurants.
No matter what it’s called, a chilled vichyssoise-style soup is perfect for warm evenings and an excellent way to use garlic scapes from your CSA or local market.
If you try this Cold Garlic Scape Soup, I’d love to hear how it turned out and what garnishes you used.
Cold Garlic Scape Potato Soup (Vichyssoise)
Scapes and leeks sautéed in butter and simmered with potatoes make a fresh twist on the classic French potato-leek soup.
Ingredients
- 2 tbsp unsalted butter
- 1 medium leek, thinly sliced (white and light green parts only)
- 1/2 cup chopped garlic scapes (approx. 8 scapes)
- 1 medium yellow potato, peeled and cut into 1/2 inch dice
- 4–6 cups chicken stock (low or no sodium)
- 1 cup half and half
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 8 slices baguette (about 1 inch thick)
- Olive oil for brushing bread
- Chopped fresh herbs (basil or parsley), extra chopped garlic scapes, and extra half and half for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks with a sprinkle of kosher salt and sauté until soft, 6–7 minutes, keeping them from browning too much.
- Add the garlic scapes and sauté 2–3 minutes. Add the potatoes, 2 cups of chicken stock, salt, and pepper. Simmer until potatoes are tender, 15–20 minutes.
- Remove from heat; add another 2 cups of chicken stock and the half and half. Puree until smooth in a blender, working in batches if necessary.
- Taste and adjust with additional stock, salt, or pepper. Chill the soup for at least 4 hours in the refrigerator.
- Preheat the grill or broiler. Brush baguette slices with olive oil and sprinkle with kosher salt. Grill or toast until browned with char marks, then cut into cubes.
- Serve the chilled soup topped with grilled croutons and garnishes such as chopped herbs, a swirl of cream, fresh ground pepper, and extra chopped garlic scapes.
Notes
- Leeks: Leeks can trap grit—rinse sliced leeks in a colander before using.
- Texture: This soup should be relatively thin and light. If it’s too thick, thin with additional stock until you reach the desired consistency.
- Stock: Use a flavorful stock you enjoy, since it contributes significantly to the final taste.
- Garlic Scapes: Trim scapes below the bulb and slice the curly, tender portion for the recipe.
- Chilling: For an extra-cold soup, place it in the freezer for 20–30 minutes just before serving.
