Wednesday, March 10, 2010

Radish Top Soup

This recipe shared by WE CSA member Elaine. Thanks Elaine!
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, vegetable broth)
  • 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.






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