This soup is a fresh, peppery crisp starter with a hint of sweetness, based on a potato-leek recipe of mine; I used ricotta whey and cannellini beans for extra creaminess. Delicious if you like radishes – give it a try if you don’t! Note: yep, I know, the radish contest is over...but I missed it. —lapadia
What You'll Need
2 tablespoons extra virgin olive oil
1/4 cup pancetta – finely cubed
3 cups radish cut in half moons – thickness your preference
1/2 cup finely chopped celery
1/2 cup grated carrot
2 cloves garlic, smashed and minced
1/2 cup sliced leek
2 tablespoons Wondra flour (or AP)
3 cups milk 2% or whole NOTE: I used ricotta whey because I had it on hand.
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon smoked paprika
2 tablespoons unsalted butter
15ozs. cannellini beans, drained & rinsed
Fresh ground pepper to taste
1/2 teaspoon salt or to taste
Crème fraiche for garnish
1/2 cup grated radish for garnish
Wash and cut the radish, finely chop the celery, slice the leek, smash the garlic and mince. Grate carrot for soup and extra radish for garnish. Wash and drain the beans. Set aside until needed.
In a 4-6 quart Dutch oven style pot; heat the olive oil, add the pancetta and sauté about 2 minutes to release the flavor; add the radish, celery, carrot, leek and garlic, sauté for a couple minutes more.
Add the flour, stir, incorporate well, stir in the milk – one cup at a time; let simmer for 20 minutes, the soup will thicken a bit.
Add the bay leaf, thyme paprika, butter, cannellini beans, salt & pepper to taste. Let simmer for 20-30 minutes, soup will thicken a little more.
Add 2 tablespoons crème fraiche and grated radish for garnish and serve.