Scape Soup
adapted from Super Natural Cooking by Heidi Swanson
2 dozen scapes, trimmed and diced

2 Tbsp olive oil

potatoes, diced

5 cups vegetable stock

2 large handfuls of spinach leaves, stemmed

2 Tbsp. cider vinegar

Salt and pepper
Heat the oil in a large pot over medium heat, then add the scapes sauté for two minutes.

Add the potatoes and sauté for a minute more.

Add the stock, turn the heat up to high and bring it up to a boil. Turn the heat down to low, cover, and simmer for 15 minutes, or until the potatoes are cooked through and are beginning to break down.

Remove the soup from the heat, and add the spinach which will wilt immediately.

Puree the soup, using a blender. This is where a stick blender would be a dream, but unfortunately I only have a standing blender. If using a standard blender, be sure not to fill it more that halfway, as hot liquid expands and you don’t want to hurt yourself.

Stir in the vinegar, some salt and pepper. Taste and adjust the seasonings. You want to add vinegar until there is a slightly acidic bite to it, and salt until the flavors really pop. Serve immediately, or chill and serve cold. Makes for excellent leftovers.

Serves 6.

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