Radish Top Soup

Preparation info
  • Makes about 5 cups 1.2 l ; Serves


    • Difficulty


Appears in

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