Fall

Rustic radish soup

by:
September  6, 2010
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. - Sagegreen —Sagegreen

Test Kitchen Notes

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. – Stephanie —The Editors

  • Serves 4-6
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
In This Recipe
Directions
  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.

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