Scape Vichyssoise

A classic soup for garlic lovers. The flavour is superb but not overwhelming.  Serve hot or cold, with a few diced scapes floating on top for garnish. If scapes are not available use 1/4 cup (50 mL) sliced garlic.  If you like spicy soups, sprinkle with a few drops of chili oil.


  • 1 tbsp (15 mL) butter
  • 2 cups (500 mL) chopped garlic scapes
  • 1 cup (250 mL) sliced leeks
  • 2 cups (500 mL) diced peeled red potatoes
  • 2 cups (1 L) chicken stock
  • ? cup (50 mL) whipping cream
  • Salt and freshly ground pepper
  • 2 tbsp (25 mL) chopped Italian parsley


  • Heat butter in a pot on medium-high heat.
  • Add scapes and leeks and sautee for 2 minutes.
  • Add potatoes and sautee until softened slightly, about 2 minutes longer.
  • Add stock and bring to a boil.
  • Reduce heat to medium and simmer for 10 minutes or until potatoes are cooked.
  • Puree in food processor or with a hand immersion blender.
  • Add cream and season with salt and pepper.
  • Simmer for 5 minutes to blend flavours.
  • Stir in parsley.

Serves 4.

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