Creamy Lettuce and Garlic Scape Soup

[Photo: Lauren Rothman]

Note: This soup is equally good served hot or chilled.

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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Creamy Lettuce and Garlic Scape Soup

About This Recipe

Yield:Makes 2 quarts
Active time:20 minutes
Total time:20 minutes
Special equipment:Blender or hand blender
This recipe appears in: Vegetarian: Creamy Lettuce and Garlic Scape Soup


  • 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


  1. 1

    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.

  2. 2

    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.


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