RECIPE: Rec: Radish Top Soup...thanks to feedback from Joe, RuthAB and Meryl, and this recipe from Ruth, I

RECIPE:
C

curious1

Well-known member
utilized the lovely organic radish tops I had saved. It was delicious and I can't wait to make it again. Who'd have thought it?

Radish Top Soup

Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.

6 Tb butter

1 cup chopped onions or leeks

8 cups loosely packed radish leaves

2 cups diced peeled potatoes

6 cups liquid (water, chicken stock)

Salt

1/2 cup cream (optional)

Freshly ground pepper

Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.

Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.

Submitted by Jean Pinard

 
Sounds delicious, Curious. (I had never actually tried it, I just remembered reading it in BA.)

I've been growing radishes and pulling off the older leaves, leaving the youngest ones attached, and serving them with soft butter and coarse salt for dipping. I'll have to save those outer leaves now.

 
Joe, I made this soup again for lunch today. This time I used leek instead of onion and some

arugula to round out the amount of radish tops I had. Just so good, can't believe all those lovely organic tops I've tossed! A very forgiving, versatile recipe.

 
I've added spinach or watercress or sorrel to plain leek and potato soup. Your recipe

sounds nicer with its butter and stock. I'd bet turnip greens or kale would work too--all in the same family.

 
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