Radishes 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.
NOTE: beet or turnip greens can replace radish leaves.