It's that time again, when we're overwhelmed with garlic scapes and faced with the dilemma of what on earth to do with them all. Two beds full of garlic = close to 150 garlic scapes.
In the past, I've grilled them, made pesto, and baked a scape and goat cheese tart. This year, I decided to try a nice cool vichyssoise-inspired soup, enriched with buttermilk rather than cream. The result was splendid. Read on for the recipe.