Radish Greens Soup Recipes

SAUTéED RADISH GREENS

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
• Remove from the heat and stir in feta cheese.

RADISH TOP SOUP

Steps:

• 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.

RADISH GREENS SOUP

Steps:

• Over medium heat, melt the butter in a large saucepan and saute the onions until tender.
• Stir in the potatoes and radish greens.
• Pour in the chicken broth (Use less if you want a thicker soup, you can always add broth later to thin it).
• Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until potatoes and stems are tender.
• Remove from heat and allow to cool a bit. Pour into a blender and blend until smooth. (My upright blender works great, my immersion blender didn't work as well.).
• Return to the saucepan. Reheat on low if needed. Stir in the yogurt (this makes it creamier, but it is tasty without it too). Optional is to dish up the soup first, then put a small dollop of yogurt into the bowl and give it a little swirl.
• I find this soup is very versatile. If the radish leaves are younger, then the soup more mild so I may add different seasonings. Our family has wide tastes, so I'll serve it as is and let individuals add a dash of tobasco or other seasonings, or sprinkle on some cheese. Sometimes I add in a carrot or other leftover veggies with the potatoes.

CUSTOMIZABLE VEGETABLE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.
• Stir in oregano or thyme and/or tomato paste or Parmesan rind.
• Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.
• Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.
• Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.
• Ladle soup into bowls. Drizzle with oil; sprinkle with Parmesan and herbs. Serve with crostini.