Radish Top Soup – Oh, yum!
Eating seasonally and locally may seem like it would limit your choices when it comes to what food options, but actually it often inspires me to try new foods and new recipes. I do most of my cooking experimentation in the summer when my garden and the farmers market are overflowing.
This year, I had a fabulous crop of radishes that are gone now. I pulled the last yesterday. I had read that you can eat the leaves from the radishes, but I had never tried them before. I decided to try something really different – Radish Top Soup.
This is one good soup. It’s very thick and flavorful. The radish leaves are kind of peppery and when you munch on one straight from the garden, they aren’t at all like just chewing on a leaf. In the soup, they give it a nice flavor, but they don’t overpower the potatoes in the soup.
You’ve got to try this one for yourself. Next time you get a bunch of radishes don’t discard the leaves. Make this soup.
• 2 tablespoons butter
• 1 large onion, diced
• 2 medium potatoes, sliced
• 4 cups raw radish greens
• 4 cups chicken broth
• 1/3 cup heavy cream
• 5 radishes, sliced
1. Wash the radish leaves to make sure they are free from dirt and dry.
2. Melt butter in a saucepan over medium heat. Add onions and sauté until soft. Add radish leaves and potato and mix until well coated with butter and onions.
3. Pour on the chicken broth. Bring to a boil and then reduce and simmer for 30 minutes.
4. Allow soup to cool* then pour into a blender (do in batches if necessary) and blend until well blended.
5. Return to saucepan, add cream and reheat until at serving temperature.
6. Serve with sliced radishes on top.
*Cooling the soup is very important before placing in the blender. If you put it in while it is still steaming, the steam will build up when you put the lid on and you will get a soup explosion. I learned this through experience (with black bean soup – what a mess!).