Rustic Radish Soup Recipe

Name: Rustic Radish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch radishes including their greens; 2 tablespoons unsalted high grade butter; 1 large red onion, chopped; 1 large leek, sliced; 4 perfect small potatoes (russet or yukon), cut into eighths; 1 small achovy, packed in oil and chopped; 1/4 cup flat leaf parsley; pinch of sea salt to taste, with a pinch of Maldon salt flakes for finish; pink or black fresh milled peppercorns, to taste; 3/4 cup light cream or half and half; filtered water; flat leaf parsley and fresh radish rosettes for optional garnish

Servings: persons

1 bunch radishes including their greens
2 tablespoons unsalted high grade butter
1 large red onion, chopped
1 large leek, sliced
4 perfect small potatoes (russet or yukon), cut into eighths
1 small achovy, packed in oil and chopped
1/4 cup flat leaf parsley
pinch of sea salt to taste, with a pinch of Maldon salt flakes for finish
pink or black fresh milled peppercorns, to taste
3/4 cup light cream or half and half
filtered water
flat leaf parsley and fresh radish rosettes for optional garnish

1
As soon as you get home, remove the leafy greens from your radishes. Wash them thoroughly and use them in this recipe well before they begin to turn ugly and useless. Saute the chopped onion and leek in butter in a Dutch oven or braising pot.
2
Add the potatoes (peeled or not) and optional chopped anchovy. Cover with filtered water (@1 inch above contents); add salt and pepper to taste. Bring to a simmer and cook until potatoes are completely soft (@30-35 minutes).
3
Add the fresh radish greens and chopped parsley. Simmer about 5 minutes. Let cool a bit and puree using an immersion blender or transfer to a blender/food processor.
4
Return to pot, if you have transferred to process. Bring back to a simmer. Finely chop about 1/2-3/4 cup of the fresh radishes and sprinkle with salt. Add these to the pot and cook until tender. Cut some additional raw radishes as rosettes and place in ice water in fridge for an optional garnish later if you like, either in the soup or alongside in a salad.
5
Stir the cream in to the pot, warm, but do not boil. Serve with an optional garnish of chopped parsley with a radish rosette, finishing salt and pepper to taste, and a toasted and buttered slice of artisan bread.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch radishes including their greens, 2 tablespoons unsalted high grade butter, 1 large red onion, chopped, 1 large leek, sliced, and more.

Yes, Rustic Radish Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rustic Radish Soup

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