[My apologies if you got a random huge image in your reader right now... I had some WordPress difficulties and affixed the photo to the wrong post. Back to normal now...]
Last Thursday I received my first installment from my CSA (Creek Shore Farms) and had great intentions of sharing photos of the box of produce delight. But… by time I got home it was getting dark, I was hungry, and all of those intentions vanished and the veggies and herbs made their way into their temporary storing places (outside/fridge/counter) and, frankly, I forgot.
This week I received:
- garlic scapes
- garlic chives
- fresh oregano
- pea shoots
- sunflower shoots
(And maybe something else that I have already finished and forgotten about).
And so, while many of these things just made their way naturally into my rotation, a few things required some new recipes, as I’ve never had garlic scapes or garlic chives before.
Last night I made a garlic scape and asparagus soup, a combination of my CSA’s scapes, oregano, and turnips. I used local asparagus from a down-the-road market, some celery and carrots to add a little flavor, basil from my own garden, and a couple of ingredients I had in the pantry. The result was something so delicious I just may have finished the whole pot on my own.
There are no photos of the actual soup because all the ones I took look dim and terrible given it was dark out and I lack decent light in my condo and I was too hungry to pull out my natural-light-lamps. But basically it looks like a green purée of veggie heaven, okay?
Garlic Scape and Asparagus Soup
1 tablespoon olive oil
1/2 cup diced celery
1/2 cup diced carrots
1 1/2 cups diced turnips
10 garlic scapes, chopped
1 large bunch of asparagus, chopped (just over a pound after I trimmed off the ends)
6 long stems fresh oregano, leaves stripped from the stemmed
10 basil leaves, finely chopped
Salt (and pepper if desired)
3/4 cup cooked chickpeas
1 cup thick nondairy milk (I used unsweetened So Delicious coconut milk in the carton)
Heat the olive oil in the pan on medium heat. Add the celery and carrots. Cook until they start to soften, about 5 minutes. Add the turnip and scapes. Cook until fragrant and the turnip begins to soften, about 8 more minutes. Stir in the asparagus. Add the oregano leaves, basil, and some salt, along with the chickpeas, then add enough water just to come to the top of the veggies. Bring to a boil, cover, then reduce heat and let simmer for about 30 minutes.
Remove from heat and use an immersion blender to purée until smooth. (You can also do this by carefully transferring it to a food processor and processing it until smooth). Adjust for salt, adding pepper if desired. Stir in the milk. Serve warm or at room temperature.
Note: You can certainly add more chickpeas for a heartier dinner, especially if there are more people and protein requirements. I assumed I might polish it all off and so, put enough for me. I also wanted to save the other chickpeas for another recipe I was making.