Radish Greens Soup

Name: Radish Greens Soup
Cuisine: French
Ingredients: 1 tablespoon unsalted butter or unsaturated oil of your choice; 1 tablespoon unsalted butter or unsaturated oil of your choice; 3 cups chopped radish greens from 3 bunches of radishes; 3 cups chopped radish greens from 3 bunches of radishes; ⅓ cup sour cream of your choice; Bread of your choice (optional); Grated Gruyère-type cheese or crumbled ripe goat cheese (optional); Grated Gruyère-type cheese or crumbled ripe goat cheese (optional); 1 tablespoon cider vinegar; Salt; Pepper from the mill; 1 tablespoon Dijon mustard; 4 cups water or Secondary Stock; 4 cups water or Secondary Stock; 2 large Idaho potatoes, peeled and diced into ⅓-inch salpicon; 12 red radishes, sliced ⅛ inch thick

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Do not throw away those wonderful radish greens; they are an excellent source of iron and taste just as good as expensive watercress.

Ingredients

1 tablespoon unsalted butter or unsaturated oil of your choice
3 cups chopped radish greens from

Europe
France
Soup
Mediterranean

Method

Heat the butter or oil in a soup pot over medium heat. Toss the radish greens for 1 minute in the hot butter. Cover with the water and bring to a boil. Add the potatoes and simmer until the soup tastes good, 20 to 30 minutes. Strain through a food mill.

Meanwhile, place the radish slices and vinegar in a small pot, add water to cover, and bring to a boil. Season with salt and pepper, si