Radish Greens Soup

1. 1

   Over medium heat, melt the butter in a large saucepan and saute the onions until tender.

2. 2

   Stir in the potatoes and radish greens.

3. 3

   Pour in the chicken broth (Use less if you want a thicker soup, you can always add broth later to thin it).

4. 4

   Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until potatoes and stems are tender.

5. 5

   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.).

6. 6

   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.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.