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Radish Top Soup

· 4 Tbs unsalted butter

· 1 large yellow onion, cut into a 1/4 inch dice

· 8 C radish top greens, cleaned

· 6 medium baking potatoes, peeled and cut into 1/2 inch dice

· 5 C chicken stock

· 1 C heavy cream

· Coarse salt and ground pepper

· 5 radishes zested

1. In a medium stockpot, melt butter over medium heat. Stir in onions, and sauté until transparent, about 4 minutes.

2. Add radish greens and cook until wilted, about   4 minutes.

3. Add potatoes and chicken stock and cook, stirring occasionally until potatoes are tender. About 35 minutes.

4. Working in batches, pass the mixture through a food mill or use a handheld blender to puree.

5. Stir in cream and season with salt and pepper.

6. Strain the puréed mixture through a fine mesh sieve into the original pot. Bring a soup just to a simmer over medium heat. Serve garnished with radish zest.

 

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