Double the Scapes

Two recipes for the price of one - courtesy of Andrea Bazler

FRIED SCAPES
Cut scapes to green bean size and sauté them in butter and salt for six to eight minutes.
During the last minute of cooking, add about 1 teaspoon of balsamic vinegar.


GARLIC SCAPE SOUP
(Serves four)
3 cups garlic scapes, cut into 2-inch pieces
1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon thyme leaves or 1/2 teaspoon dried thyme
3 cups chicken broth
1 cup cream
Salt and pepper to taste

Sauté the garlic scapes and the onion in the olive oil over medium heat until vegetables are soft. Add the thyme at the end. In food processor, puree the vegetables and add chicken stock as needed to make a smooth paste. In saucepan, heat the vegetable mixture and add the remaining chicken broth. Bring to a simmer and add the cream. Adjust the seasoning.