Radish Greens Soup

1. 1

   In a large saucepan, melt 3 tablespoons of the butter over moderately high heat.

2. 2

   Add the radish greens and scallions and cook, stirring occasionally, until wilted, about 4 minutes.

3. 3

   Add the water, bring to a boil and simmer until the vegetables are tender, about 10 minutes.

4. 4

   Let cool slightly.

5. 5

   Puree the soup in batches in a blender, about 2 minutes per batch.

6. 6

   Gently reheat the soup in a clean saucepan.

7. 7

   Swirl in the remaining 3 tablespoons of butter and season with salt and white pepper.

8. 8

   Serve in shallow soup plates, garnished with the Croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.