Rustic Radish Soup
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eyerys February 23, 2015
This is such an amazing recipe, thank you for sharing and inspiring me. I altered it a little when I made my own, maybe my additions will inspire others as well. 1) I did not have four potatoes, only two. I also did not have parsley. But I did have some white beets. I used what potatoes I had, and substituted two white beets and a handful of baby white beet greens for the parsley. It worked really well. 2) If you drizzle a few drops of the anchovies' olive oil on top of the soup before serving, it tastes superb. 3) If you choose to peel the potatoes, you can dump the skins, the discarded stems from the radishes, the roots/tips from the leeks, and if you have it, a carrot, in a pot with some water and boil it for 5 hours and after you drain that you will have vegetable stock. Then, you will have wasted literally NO part of your radish. You can freeze it and use it whenever. Hope that helps anyone reading this.
Sandy June 21, 2014
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.
Connie P. May 15, 2012
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!
Picholine March 19, 2012
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!
Niknud September 23, 2011
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?
wssmom September 23, 2011
I'm with you Niknud, the radish greens around here are pretty sad looking. Watercess sounds intriguing as a substiute!
pierino September 9, 2010
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!
Sagegreen September 9, 2010
Thanks. Chicken broth would work well, too. I was keeping this version vegetarian. You can have it cool, too.
TheWimpyVegetarian September 8, 2010
This looks delicious!! And I really like that you used the radish greens too. They're wonderful and often ignored.
pauljoseph September 7, 2010
Thank you for sharing this excellent soup recipe
adamnsvetcooking September 6, 2010
This would be a good soup for a cold day !
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