RECIPE: REC: Radish Top Soup - leftovers from Fathers Day

[colleenmomof2]

My dad loves radishes so I bought him a mixed organic bunch at the farmers' market for part of his Father's Day gift. I didn't want to throw the small bunch of beautiful greens away so I made radish top soup - my husband and I each had 2 bowls!

I microwaved a medium potato and let it cool. Cut off the radish leaf stems and chopped them, then stacked and rolled the remaining leaves and sliced in strips. Sautéed the chopped stems with half a chopped onion and 1 clove of garlic, minced, in some olive and canola oils until tranparent and then added the radish leaves and cooked until wilted. I added this mixture along with the skinned, diced potato to the food processor and processed until chopped very fine, adding a bit of milk to thin. I transferred the mixture back into the frying pan and added half and half and more milk for the proper consistency. I left the soup on low because hubby wasn't home yet and ended up needing to thin with more half and half and milk before serving. It was good at this point with a bit of salt and pepper needed but I wanted to take it up a notch so I added some chopped bacon, a nice dash of chipolte chili powder, a sprinkle of lemon pepper and a couple of shakes of garlic salt. I'll be making this again! Colleen

 

[dawn_mo]

This sounds delish Colleen. I love using the greens that people

usually discard. Here is another one that sounds very similar. I like your addition of bacon and the chipotle chile powder.


* Exported from MasterCook *

GRANDMOTHER'S RADISH LEAF SOUP

Recipe By : Bon Appetit May 1994

Serving Size : 0 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

3 large bunche radishes
1 tablespoon butter
1 large onion -- chopped
4 russet potatoes (about 1 1/2 pounds) -- peeled, chopped
3 cups water
2/3 cup milk

Cut leaves from radishes and wash well. (Reserve radishes for another use.) Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add radish leaves and sauté until wilted, about 2 minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are tender, about 20 minutes.
Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over medium heat until hot. Season soup with salt and pepper.
Serves 6.
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