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Radish Greens Soup
This tasty soup can be made with any greens, but the tops of radishes and turnips are especially good here. Cooked radish roots are very mild, you can keep some or all of the radish slices for garnish or add them to the soup with the potatoes.
- 2 tablespoons butter
- 1 large onion, diced
- 2 medium potatoes, sliced
- 4 cups raw radish greens and/or other mixed greens
- 4 cups chicken broth
- 1/3 cup heavy cream
- 5 radishes, sliced
Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices. It’s also good with goat cheese or feta crumbled over the top.
Submitted by Karen Moss