2 dozen scapes, trimmed and diced
2 Tbsp olive oil
2 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.
|
