Creamy Lettuce and Garlic Scape Soup Recipe

Creamy Lettuce and Garlic Scape Soup Recipe

[Photo: Lauren Rothman]

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

  • 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


  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.