-
1
To slow-roast the radish roots: Heat the oven to 425u00b0 F (218u00b0 C). Place the radishes in a heavy-bottomed nonstick roasting pan large enough to hold the slices in a single layer. Sprinkle with the fennel, salt, and pepper. Drizzle with the maple syrup and olive oil. Toss well, cover tightly with aluminum foil, and bake for 45 minutes, until very tender, tossing once halfway through the cooking.
-
2
Remove foil and toss vegetables carefully so as not to break them. Return to oven, uncovered, and bake for 12 to 15 additional minutes, until golden. Remove from oven and serve with the soup.
-
3
To make the soup: Put a large heavy-bottomed soup pot over medium-high heat. Add the olive oil, shallots, red pepper flakes, and garlic. Stir well and saute for 2 to 3 minutes until softened, stirring from time to time. Add the potatoes, stock, water, and salt and pepper to taste. Bring to a boil. Add the radish leaves, stir well, and continue to boil until wilted, about 1 to 2 minutes. Reduce heat to medium to medium-low, cover the pot, and simmer for 20 minutes, until the potatoes are tender.
-
4
Add the creme fraiche and puree the soup with an immersion blender or a food processor until silky smooth. Taste and adjust the seasoning if needed and keep warm.
-
5
Place a small mound of the roots on a plate. Ladle the soup in a small bowl and place next to the roots. Drizzle the infused oil on the soup and serve immediately.
-
6
The soup will keep for about 3 days in the refrigerator, or 1 month in the freezer.
