Radish Greens Soup

radish greens soup blue potRadishes are a crisp and sharp in the mouth, especially the first radishes of spring, which are especially zingy.

You can eat the radish greens well. They have a powerful taste 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.

 

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.

 

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