If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
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. – Stephanie —The Editors
bunch radishes including their greens
tablespoons unsalted high grade butter
large red onion, chopped
large leek, sliced
perfect small potatoes (russet or yukon), cut into eighths
small achovy, packed in oil and chopped
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
cup light cream or half and half
flat leaf parsley and fresh radish rosettes for optional garnish
- 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.
- 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).
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Radishes or Turnips
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Radish Recipe