Sunday, June 22, 2008
1lb garlic scapes
1 onion finely chopped
1 bunch spring onions, ditto
1 large potato sliced
[2 minute break while I averted a flood in the gutter outside - downpour and rainbow]
About 8 cups chicken or vegetable stock
1/4 cup natural, preferably Greek yoghurt
Sweat onion and spring onions in about 2 Tbsps of olive oil. Add chopped up garlic scapes, saute another 4 minutes or so. Add potato. Add warm stock and simmer until all vegetables are tender. Add lemon juice to taste, salt and black pepper. Transfer to blender in batches and puree. If you are a patient person, with a fanatical streak of perfectionism, press through a sieve to make extra smooth. I gave up half way. Reach your own conclusions. Allow to cool and stir in yoghurt, mixing till smooth. It should be easily pourable. Add more stock if not. Chill. Serve with a little dollop of yoghurt and snipped chives.
If you'd like it hot, I'd grate some parmesan over the top or float a toast boat with some melted cheese-of-choice on it...