Radish Top Soup

July 24, 2006

Radish Top Soup

Philippe, Tucson CSA

This earthy soup made from radish greens and roots should persuade you to keep your throwaways. It can also be made with turnips, daikon radishes, rutabagas or black radishes.  It’s also a great way to use up lots of greens.  And it is truly delicious!

Fresh greens from 2 bunches of radishes, or from 1 bunch of turnips, daikon radishes or rutabagas. Washed and roughly chopped.
Roots (bulbs) from those radishes (or turnips, etc.)
3 medium scallions or 1 medium onion, chopped
2 potatoes, diced
1 tablespoon oil
4-6 cups vegetable or chicken broth
Salt and pepper

Heat oil in large pot over moderate heat. Add greens, chopped scallion or onions, and potatoes. Toss until leaves are wilted. Add heated broth. Simmer, covered, over low heat until potatoes are soft (about 20 minutes.)

Blend with an immersion blender or with a food processor until smooth. Return to pot and stir in more broth for desired consistency. Season with salt and pepper.

Serves 4.