The great thing about garlic scapes is that you get a great flavor and aroma, without the punchiness of regular garlic. The basil adds a lot of flavor as well, and in my opinion makes the soup even more tasty.
- 1 bunch garlic scapes (about 20 or so), chopped
- 1/3 cup basil leaves, packed
- 1 large shallot or 2 small shallots, chopped
- 1 small white yam (or potato), peeled, halved, and quartered
- 3 cups vegetable stock
- 1/2 teaspoon fine grain sea salt
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons pepitas, toasted
- In a large pot, saute the shallot over medium-low heat – cook until soft, about 5 minutes. Add the chopped garlic scapes and saute for another 7 minutes or so – until soft. Add the yams and 2 1/2 cups of the stock. raise the heat, and bring to a boil.
- Reduce the heat so that the soup cooks at a simmer. Simmer for 15 minutes. Remove from heat and let cool.
- While the soup is cooling toast the pepitas in the oven on 350° for 3 minutes. Let cool.
- In a food processor (or blender), pour the soup mixture in, add the basil leaves. cover the basil with the soup (this helps to soften the basil leaves). Let the basil sit for about 5 minutes. Blend the soup. Depending on your preferred thickness, add the other 1/2 cup of vegetable stock. taste, and season with more salt and pepper. Blend until desired consistency.
- If serving immediately, heat the soup back up and top with a sprinkle of toasted pepitas.