If you enjoy the classic French soup vichyssoise, try this bright version made with garlic scapes. This cold garlic scape soup is light, fresh, and ideal for spring and summer entertaining—plus it makes ahead easily.
Garlic scape season is here again. When I spotted them at my local farm stand, I grabbed a few bunches to experiment with. The standout this year is a cold garlic scape soup inspired by my favorite vichyssoise. I’ve given the classic potato-leek base a lively garlic scape twist—and it’s delicious.
The first time I encountered a truly memorable vichyssoise was years ago at a winery restaurant in Sonoma. The setting helped, but the soup itself was outstanding, and I went home determined to recreate it. Adding garlic scapes to that template brightened the flavor and made it feel more seasonal.
About Garlic Scapes and Other Recipes
- Ingredient Spotlight: How to Use Garlic Scapes
- White Bean and Garlic Scape Dip
- Sausage and Garlic Scape Risotto
How to Trim Garlic Scapes for Soup
The entire scape is edible, but I like to trim off the bulbous end. Cut just below the bulge and use the smooth bottom portion—the bulb end can be tough and stringy. If your scapes are older, check the cut end and trim away any woody or dried brown parts until the interior looks fresh and green.
How to Make Garlic Scape Soup
Don’t let the name vichyssoise intimidate you—this cold garlic scape soup is straightforward if you have a soup pot and a blender. Start by sautéing thinly sliced leeks in butter until tender, then add chopped garlic scapes and cook briefly. Add diced potatoes, some chicken stock, salt, and pepper, and simmer until the potatoes are very tender.
Remove the pot from the heat, add additional stock and half-and-half, then puree the mixture until smooth. Chill the soup until fully cold—at least four hours; a short stint in the freezer (20–30 minutes) right before serving will make it extra-refreshing. You can prepare the soup a day ahead to save time.
Just before serving, slice a baguette, brush with olive oil, sprinkle with salt, and grill until golden with dark grill lines. Cut into cubes for crisp croutons to garnish the soup. They add great texture and flavor, though the soup is lovely on its own as well.
Is vichyssoise a French Recipe?
Potato and leek soup is a French classic, typically served hot. The chilled, creamy version commonly called vichyssoise was inspired by flavors from France but became known by that name after the chef Louis Diat popularized a cold cream-enriched version in New York in the early 1900s. In France you’ll find potato-leek soup, and sometimes a chilled version in summer, but the word “vichyssoise” is more familiar to English-speaking diners.
Whatever the name, an ice-cold bowl of garlic scape vichyssoise is perfect for warm evenings and a great way to use fresh scapes from the farm stand or CSA box.
If you make this Cold Garlic Scape Soup, I’d love to know how it turned out—share your experience and rating if you can.
Cold Garlic Scape Potato Soup (Vichyssoise)
15 mins
20 mins
4 hrs
35 mins
Ingredients
- 2 tbsp unsalted butter
- 1 medium leek, thinly sliced (white and light green parts only)
- 1/2 cup chopped garlic scapes (approx. 8 scapes)
- 1 medium yellow potato, peeled and cut into 1/2-inch dice
- 4–6 cups chicken stock (low- or no-sodium)
- 1 cup half and half
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 8 slices baguette, each about 1 inch thick
- Olive oil for brushing the bread
- Chopped fresh herbs (basil or parsley), extra chopped garlic scapes, and half and half for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the sliced leeks with a pinch of kosher salt and sauté until soft, about 6–7 minutes. Keep the heat moderate so the leeks don’t brown too much.
- Add the chopped garlic scapes and sauté 2–3 minutes. Add the diced potatoes, 2 cups of chicken stock, salt, and pepper. Bring to a simmer and cook until the potatoes are tender, about 15–20 minutes.
- Remove from heat and add another 2 cups of chicken stock and the half and half. Puree the soup until smooth in a blender, working in batches if needed.
- Transfer the soup to a bowl, taste, and adjust seasoning or thin with more stock if desired. Chill in the refrigerator for at least 4 hours.
- Preheat a grill or grill pan. Brush baguette slices with olive oil and sprinkle with kosher salt. Grill until golden with dark grill lines, then cut into cubes for croutons.
- Serve the chilled soup topped with grilled croutons and garnishes such as chopped herbs, a swirl of cream, freshly ground pepper, and extra chopped garlic scapes.
Notes
- Leeks: Rinse sliced leeks in a colander to remove grit before adding to the pot.
- Texture: This is a light, summery soup—not a thick winter stew. Thin with additional stock until you reach the desired consistency.
- Stock: Use a chicken stock you enjoy on its own since its flavor carries through the soup.
- Garlic Scapes: Trim the bulbous end and use the tender, curly section for the best texture.
- Chilling: For extra-cold soup, place it in the freezer for 20–30 minutes before serving.
