Radish Leaf & Potato Soup
This recipe came from Epicurious. As usual, changes have been made. Firstly, the recipe has been reduced to one-third to make a very nice amount for 2 people. Secondly, I've fiddled with proportions and cooking times. I really enjoyed the results, and I think letting the potatoes brown a little before boiling them was a good idea.
2 servings
30 minutes - 15 minutes prep time
the leaves from 1 large bunch of radishes
2 large green onions
2 medium-small potatoes
1 tablespoon butter
1 1/2 cups water
1/2 cup milk or light cream
sea salt and pepper
Cut the leaves from the radishes, keeping the radishes for another use. (One or two will make a good garnish.) Discard any limp or discoloured leaves. They are likely to be somewhat chewed by flea-beetles, who think radish tops are the best thing in the world. Don't worry about that, just soak them in some cold salted water for about 10 minutes.
Wash and trim the onions, and chop them. Put aside about two tablespoons of the green tops. Wash and trim the potatoes, and cut them into fairly small dice.
Put the butter into a heavy-bottomed soup pot, and sauté the onions and potatoes in it for about 5 minutes, stirring occasionally. Meanwhile, drain the radish tops and chop them coarsely. Add them to the potatoes and onions, and sauté them for about 2 minutes, until they are all limp. Add the water and simmer for 12 to 15 minutes, until the potatoes are tender.
Purée the soup with 1 tablespoon of the reserved chopped onion tops and the milk or cream, and sea salt and pepper to taste. Serve garnished with a radish or two, chopped finely and mixed with the last tablespoon of chopped green onion tops.
2 servings
30 minutes - 15 minutes prep time
the leaves from 1 large bunch of radishes2 large green onions
2 medium-small potatoes
1 tablespoon butter
1 1/2 cups water
1/2 cup milk or light cream
sea salt and pepper
Cut the leaves from the radishes, keeping the radishes for another use. (One or two will make a good garnish.) Discard any limp or discoloured leaves. They are likely to be somewhat chewed by flea-beetles, who think radish tops are the best thing in the world. Don't worry about that, just soak them in some cold salted water for about 10 minutes.
Wash and trim the onions, and chop them. Put aside about two tablespoons of the green tops. Wash and trim the potatoes, and cut them into fairly small dice.
Put the butter into a heavy-bottomed soup pot, and sauté the onions and potatoes in it for about 5 minutes, stirring occasionally. Meanwhile, drain the radish tops and chop them coarsely. Add them to the potatoes and onions, and sauté them for about 2 minutes, until they are all limp. Add the water and simmer for 12 to 15 minutes, until the potatoes are tender.
Purée the soup with 1 tablespoon of the reserved chopped onion tops and the milk or cream, and sea salt and pepper to taste. Serve garnished with a radish or two, chopped finely and mixed with the last tablespoon of chopped green onion tops.
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