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Radish Top Soup
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 tablespoons butter
1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups liquid (water -- chicken stock)
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.
From:
The Victory Garden Cookbook
Get more recipes like this
from: Lettuce Patch
Gardens-Sustainably grown artisan vegetables in Colorado Springs, CO
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