New York state is home to some fantastic garlic farmers. This bright, creamy version from Cookshop's Marc Meyer is even better if made with a local, award-winning Riesling from upstate New York.
Green Garlic Soup with Fried Garlic Scapes
- 5 pieces green garlic with scapes
- 2 cloves regular garlic, sliced thinly
- 2 1/2 cups olive oil
- 1 small onion, diced
- 1/4 teaspoon crushed red pepper
- 1 cup Riesling wine
- 1 cup crème fraiche
- 1 quart vegetable stock
- 1 cup flour
- 3/4 cup milk
- Salt and pepper to taste
Prep time: 2 minutes
Cook time: 53 minutes
Total time: 55 minutes
Cut the thin, slender, curling scape from the top of the green garlic. Cut the green garlic into thin rounds.
Using 1/2 cup of the olive oil, sweat the onion, regular garlic, green garlic, and crushed red pepper over medium-low flame. After 8 minutes, add white wine and reduce by half.
Add crème fraiche and cook an additional 8-10 minutes. Add vegetable stock and simmer gently for 35 minutes. Puree in food processor. Add salt and pepper to taste.
Gently blend the milk into the flour to the consistency of slightly thickened heavy cream.
Cut the scapes into 2 inch lengths. Dredge in the milk and flour mixture. Fry in the remaining 2 cups of olive oil.
Place the fried scapes on top of the soup and serve.