Sunday, May 10, 2009


from Mariquita Farms "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)
  • sea 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

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