Remarkable Radish Soup

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Remarkable Radish Soup

Yield 4

Author Harriett Sebastian

Cooking the radishes makes them less spicy and more earthy-sweet. Combined with yummy potatoes, this soup is dreamy. Alongside buttered, crusty bread, it also makes a complete-protein meal.

Ingredients

• 12 radishes, including the green tops
• 1 small onion (red or yellow), chopped
• 1 leek, chopped
• 2 tablespoons butter
• 4 cups filtered water or vegetable broth
• 3 medium gold potatoes, unpeeled & cut into bite-sized pieces
• Salt and pepper to taste
• 4 tablespoons fresh parsley, chopped
• ½ cup cream or evaporated milk

Instructions

1. Remove green tops from radishes; wash and coarsely chop. Finely chop radishes; then, sprinkle with salt. Set aside both items.
2. Sauté onion and leek in butter until soft but not browned. Add water or broth, potatoes, salt and pepper. Bring to a simmer and cook until potatoes and leeks are completely soft. Be sure to add more water if needed to keep vegetables covered during cooking.
3. Add radish greens and parsley. Simmer 5-10 minutes. Then, puree soup using a blender or immersion blender. Return soup to simmer. Lightly blot radishes; then, add to soup. Cook until radishes are tender. Add cream or evaporated milk to soup and heat but do not boil. Serve immediately.