There’s something quaint and old fashioned about radishes – you might find them in church basement sandwiches, adorning potato salad, or simply heaped in a dish.
What you might not know, is that the greens are just as good, so don’t throw them away. Radish greens are packed with vitamins and have a wonderful flavour too – zingy when fresh (throw some in a salad for some added punch), and full of mellow goodness when cooked, as with this simple and hearty soup.
Incidentally, this soup is also great chilled and served the next day.
Radish Greens Soup
- 2 tablespoons butter
- 1 large onion, diced
- 2 bunches radishes, greens removed
- 8 medium potatoes, peeled and diced
- 6 cups chicken stock
- 1 cup milk or cream (one small, 237 ml container)
- Salt and pepper to taste
- 5 radishes, thinly sliced
Melt butter over high heat in a large soup pot. Stir in onions, reduce heat to medium, then saute 4-5 minutes. Add radish greens, and cook until wilted, about 3-4 minutes.
Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about half an hour.
Puree the soup in a food processor, then stir in cream and season with salt and pepper to taste.
Serve garnished with radish slices.