Cream of Radish Green Soup

[Guest guest]

Radish tops cook quickly and are very flavorful.

 

Cream of Radish Green Soup

 

2 bunch radishes

2 tbsps. butter

1 large leek, white part only, sliced and well washed

4 cups vegetable broth or water

1/2 lb. potatoes, peeled and roughly diced

salt and freshly ground white pepper

1/2 cup creme fraiche or sour cream, optional

 

Remove the radish tops. Pick through the radish leaves

and discard any yellow or otherwise discolored ones.

Trim off and discard stems. Slice the radishes. Place

the butter, radishes and leek [or onion] in a soup pot

over medium heat and cook until the vegetables are

soft, but not browned (about 7 minutes). Add the

broth, potatoes, and salt and pepper as desired,

cover, increase the heat to high, and bring to a boil.

Reduce heat to an easy simmer and cook until potatoes

are nearly done. Remove lid and add the radish greens,

continue to simmer, uncovered, until potatoes and

greens are tender. Transfer soup to a blender and

puree until smooth. Return soup to pot and gently

reheat. Garnish soup servings with a dollop of creme

fraiche or sour cream if desired. Serves 4 to 5.