Name: Radish Top Soup
Yield: Makes about 5 cups/1.2 l; Serves 6
Ingredients: 2 tbsp. unsalted butter; 1 carrot, peeled and diced; 1 leek, white and light green part only, halved lengthwise and thinly sliced crosswise into half-moons; 1 small yellow onion, diced; 1½ tsp. kosher or fine sea salt; 1 medium russet potato, about 6½ oz/185 g, peeled and diced; 4 cups/960 ml. water; 5 or 6 radishes, trimmed and cut into matchsticks; ½ tsp. Freshly ground pepper; 5 cups/120 g lightly packed chopped radish tops (from 3 bushy bunches); 1½ tsp. granulated sugar

Preparation info

Makes about 5 cups 1.2 l ; Serves
6

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Until I began working on this book, I did what most cooks do: I bought beautiful radishes with bushy green tops and lopped off and discarded the tops. Never again. Radish tops are both edible and absolutely delicious, fresh or cooked. This recipe, reminiscent of a classic French potage, takes full advantage of the radish tops, delivering a brilliant green puréed soup with a silky texture and spicy, bright taste. Serve it in the traditional manner as a starter, or offer soup shots for a fun