Radish Top Soup ( recipe from Hartford Courant, Kay Stepkin article)
Don't toss out the tops of your radishes. The green can be used to make soup. The greens are quite spicy. They are best cooked to tame their fiery flavor and prickly texture.
Prep: 20 minutes
Cook: 35 minutes
Makes: 6 servings
1 tablespoon olive oil
1 medium onion, halved, thinly sliced
1 pound thin skinned potatoes (Yukon Gold or Redskin), skins left on, halved, thinly sliced
bunch of radish greens, washed, and coarsely chopped (pick out the yellow leaves)
5 - 6 cups broth ( vegetable or chicken )
1/2 teaspoon red pepper flakes
Freshly ground pepper
1/2 teaspoon sea salt
Radishes, thinly sliced or julienne for garnish
1. Heat 1 teaspoon oil in large pan or pot over medium high heat. Add the onions; cook until they become translucent, about 4 minutes. Remove from pan. Add another teaspoon of oil. Add potatoes; cook, turning occasionally, 5 minutes and remove from pan. Add remaining oil. Add the greens, cook stirring until wilted. Return onions and potatoes to pan.
2. Add 5 cups of broth and the red pepper flakes. Cover and simmer over low heat until potatoes are soft, about 20 - 25 minutes. Add salt and pepper to taste.
3. Let the soup cool 15 minutes. You can either puree in blender or with immersion blender to desired consistency. OR you can just smash the potatoes with a spoon if you like your soup chunkier. Add remaining broth if needed. Garnish with sliced radish and serve.
Don't toss out the tops of your radishes. The green can be used to make soup. The greens are quite spicy. They are best cooked to tame their fiery flavor and prickly texture.
Prep: 20 minutes
Cook: 35 minutes
Makes: 6 servings
1 tablespoon olive oil
1 medium onion, halved, thinly sliced
1 pound thin skinned potatoes (Yukon Gold or Redskin), skins left on, halved, thinly sliced
bunch of radish greens, washed, and coarsely chopped (pick out the yellow leaves)
5 - 6 cups broth ( vegetable or chicken )
1/2 teaspoon red pepper flakes
Freshly ground pepper
1/2 teaspoon sea salt
Radishes, thinly sliced or julienne for garnish
1. Heat 1 teaspoon oil in large pan or pot over medium high heat. Add the onions; cook until they become translucent, about 4 minutes. Remove from pan. Add another teaspoon of oil. Add potatoes; cook, turning occasionally, 5 minutes and remove from pan. Add remaining oil. Add the greens, cook stirring until wilted. Return onions and potatoes to pan.
2. Add 5 cups of broth and the red pepper flakes. Cover and simmer over low heat until potatoes are soft, about 20 - 25 minutes. Add salt and pepper to taste.
3. Let the soup cool 15 minutes. You can either puree in blender or with immersion blender to desired consistency. OR you can just smash the potatoes with a spoon if you like your soup chunkier. Add remaining broth if needed. Garnish with sliced radish and serve.
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