About the author: Lauren Rothman is a former Serious Eats intern, a freelance catering chef, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.
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- Yield:Makes 2 quarts
- Active time: 20 minutes
- Total time:20 minutes
- 3 tablespoons butter
- 4 garlic scapes, chopped, or substitute 1 chopped shallot plus 3 garlic cloves, chopped
- 2 tablespoons flour
- 1/2 cup dry white wine, sherry or vermouth
- 1 quart low-sodium vegetable broth
- 3 heads soft lettuce such as Boston, rinsed of any grit and chopped
- Kosher salt and freshly ground black pepper
- Freshly ground nutmeg
- 1/2 cup half-and-half
Heat butter in a large, heavy-bottomed saucepan or Dutch oven over medium heat until shimmering. Add garlic scapes and cook, stirring, about 4 minutes. Add flour and cook, stirring, until golden brown, about 3 minutes. Add wine and cook, stirring, about 3 minutes. Add broth, lettuce, and salt and pepper to taste. Cover pot and bring liquid to a boil, then drop to a simmer and cook until lettuce is tender, about 5 minutes.
Remove soup from heat, add a dash of nutmeg and the half-and-half, and use a hand blender to blend until smooth. Alternatively, blend soup in a blender in two batches. Serve immediately, with a touch of extra cream in each bowl, if desired; alternatively; chill soup before serving.