Made this "stew" yesterday and it's really yummy!
Big Ole fistful of garlic scapes, stems cut 1/4 inch, flowers cut chiffonade
1/3 c olive oil
1/3 c dry white wine
8-10 C Veggie or Chicken broth
1 C of white beans, soaked overnight
1 C barley
Salt and pepper to taste
Put a heavy bottom soup pot on medium high heat. Add olive oil. When shimmering, add scape stems, salt and pepper and allow to slowly fry without burning for 5 minutes, or until they begin to soften. Add wine and continue cooking until reduced. Add veggie broth and bring to a low boil. Add beans and barley and continue cooking on medium heat (should be a very low boil). In the last 5 minutes of cooking, add in garlic flower chiffonade!
Tasty. Would be great with some kale or other greens added in, too.
Mm, I love bean and barley soup, all year long! Sure miss being within driving distance of the farm.
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