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Author Notes: This recipe is a take on the classic French cauliflower soup. I learned this recipe while taking cooking classes in New York. My take replaces the traditional leeks with radishes to add an earthy, peppery kick. —Fanstastic Mr Fox
For the soup
- 8 medium radishes
- 1 1/2 ounces butter
- 1 1/2 ounces all purpose flour
- 5 1/4 cups milk
- 1 head of cauliflower
- 1/2 cup heavy cream
- Salt to taste
- White pepper to taste
- Chervil or flat parsley leaves
- Cauliflower fleurettes
- Wash and dry vegetables
- Peel radishes. Slice thin 6 radishes, coarsely chop 2 radishes. The pink radish skin needs to be removed to preserve the white color of the soup.
- Divide cauliflower head into quarters; roughly chop three quarters including stalks; reserve one quarter, trim into fleurettes, set aside (add left over pieces of stalk to chopped cauliflower)
- Heat milk to simmer over medium heat (or heat gently in microwave).
- While milk is heating, in a large sauce pan, sweat sliced radishes in butter. When radishes are soft but with no color, sprinkle them with flour and stir so flour absorbs liquid in pan.
- Add warmed milk to radishes in sauce and bring to simmer. Do not use cold milk.
- Add chopped cauliflower (not the fleurettes) to saucepan. Bring to simmer and cook until the cauliflower is tender.
- While chopped cauliflower is cooking, blanch fleurettes and remove immediately to ice water bath. Drain and set aside.
- When chopped cauliflower is tender, remove from heat, add remaining raw chopped radish, and puree in a food mill or blender; strain through a mesh sieve. Make sure to let saucepan contents cool BEFORE pureeing.
- Rinse sauce pan. Pour puree into pan and return to heat. Add cream and bring to simmer.
- Season to taste with salt and pepper.
- Serve in warm bowls with garnish.
- This recipe was entered in the contest for Your Best Radish Recipe