Radish Top Soup Recipes

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 TOP SOUP

Steps:

• Germans eat large, mild, black-skinned radishes with butter and salt as an accompaniment to beer. In several Asian cuisines, the even larger white daikons are used in a variety of dishes, notably pickles. Radishes can also be braised, roasted and stir-fried. And don't throw away the fuzzy tops - you can eat them too. The greens are best cooked to tame their fiery flavor and prickly texture, as in this soup, which uses the radish from top to bottom. 1. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add the onions; cook just until they begin to become translucent, about 4 minutes. Remove from saucepan. Add 1 teaspoon olive oil. Add potatoes; cook, turning occasionally, 5 minutes. Remove from the saucepan. Add remaining 1 teaspoon oil. Add the greens; cook, stirring, until wilted. Return onions and potatoes to the saucepan. 2. Add 5 cups broth and the red pepper flakes. Simmer, covered, over low heat until potatoes are soft, about 25 minutes. Add salt and pepper to taste. 3. Let the soup cool 15 minutes. Puree in a blender or with an immersion blender to desired consistency. Add remaining broth, if needed. Garnish with thin slices of radish and thinly sliced radish tops. Nutrition information: Per serving: 152 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 30 g carbohydrates, 3 g protein, 660 mg sodium, 4 g fiber.
• Bet this would be good with Ham Hocks and/or a ham bone..maybe bacon too.

RADISH GREENS SOUP

Steps:

• In a medium stockpot, melt butter over medium heat. Stir in onions, and saute until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about 35 minutes.
• Working in batches, pass the mixture through a food mill into a medium bowl. Stir in cream, and season with salt and pepper. Strain the pureed mixture through a fine-mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil.