Radish Soup

July 24, 2006

Radish Soup

Philippe, Tucson CSA

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

Fresh greens from 2 small bunches of radishes, or from one 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 saucepan 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 processer until smooth. Return to pan and stir in more broth for desired consistency. Season with salt and pepper.

Serves 4.