Rustic radish soup

By • September 6, 2010 • 24 Comments



Author Notes: Wanting to use all of the radish with this recipe, utilize the greens as well to add to the broth. Whether you leave the skin on or off the potato is your choice. I am also suggesting the option of adding one anchovy fillet for depth of flavor. As an optional garnish, serve with a raw radish rosette. For a cool late summer or early fall evening, this soup offers a rustic velvety, warm touch. - SagegreenSagegreen

Food52 Review: This soup makes good use of both the radishes and their greens. The smooth, velvety soup is dotted with little bits of tender radish. A gentle simmer tames the radishes' fire for a great, creamy soup. – StephanieA&M

Serves 4-6

  • 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 cups 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.

Tags: Soups

Comments (24) Questions (1)

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23 days ago Sandy

This is delicious! I, too, had an abundance of radishes from my CSA farm share and searched for an interesting use, not just for the radish but for the greens too. This is a great recipe. I didn't have regular parsley on hand, but wanted to use up some of the cilantro (also from the CSA!), so I used that instead. I like it! I also wanted to vegan-ize it, so I skipped the butter (I know, horrible to many, but I don't miss it) and substituted a couple of things. I used a chopped up nori sheet to give the anchovy taste, and I used almond milk instead of cream. I'm very happy with the results.

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20 days ago Sagegreen

Thanks so much for your feedback. I'm glad you were pleased!

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about 1 year ago KatieM

Great Soup! If you like potato leek than this is a no brainer. Thanks for a creative way to use the WHOLE RADISH!

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about 1 year ago Sagegreen

Thanks! I'm so glad you enjoyed this.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

There you are, so happy to see this recipe. Love the use of the radish greens, I think they are too often forgotten. Lovely soup!

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about 2 years ago Sagegreen

Thanks, sdebrango!

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about 2 years ago Connie Perks

I was just about to Google search recipe ideas/nutritional value to see if I could find some use for this abundance of radish greens...other than an impromptu bouquet filler or piggie slop fodder. Thanks, Food52, for the timely article!

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over 2 years ago Picholine

I was looking for a recipe to use my very fresh and beautiful radish greens and I found it right here. I didn't add the anchovy because I didn't have any. I didn't add the cream because it was not necessary, the soup was fantastic! Thank you!

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over 2 years ago Sagegreen

Thanks so much for trying this and letting me know, Picholine!

Nog

almost 3 years ago Niknud

Love the addition of anchovies - it always adds a little subtle something that can make dishes so much better. My radish greens from the grocer always look so sad - I may substitute watercress instead. Objections?

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almost 3 years ago Sagegreen

What a lovely idea! Please report back. Thank you, Niknud.

Me

almost 3 years ago wssmom

I'm with you Niknud, the radish greens around here are pretty sad looking. Watercess sounds intriguing as a substiute!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this!

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almost 3 years ago Sagegreen

Thanks, s!

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almost 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Wow! I was thinking along these line myself. This sounds wonderful. Glad to see that you use the tops. Too often they are wasted! I'd be tempted to use a really clear chicken broth instead, but nevertheless, great!

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almost 4 years ago Sagegreen

Thanks. Chicken broth would work well, too. I was keeping this version vegetarian. You can have it cool, too.

Me

almost 4 years ago TheWimpyVegetarian

This looks delicious!! And I really like that you used the radish greens too. They're wonderful and often ignored.

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almost 4 years ago Sagegreen

Thanks!

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almost 4 years ago pauljoseph

Thank you for sharing this excellent soup recipe

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almost 4 years ago Sagegreen

Thank you. I like not wasting the radish greens!

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almost 4 years ago adamnsvetcooking

This would be a good soup for a cold day !

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almost 4 years ago Sagegreen

Thanks! It just got hot here again though and I have a whole pot of it!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I love greens of all types--clever recipe!

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almost 4 years ago Sagegreen

Many thanks! This one is best warm, not cold.