Radish Soup

Preparation info
  • Makes 4 cups 1 l ) hot, 5 cups 1.25 l ) cold with cucumber and yogurt;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Radishes, it seems to me, are a sadly neglected ingredient. They show up on our plates mainly raw on their own or as an ingredient in salads. Cooked, they have a mild spiciness and, when treated with a little vinegar, a charming pink color. This soup is also good cold, but in that case, it must be made ahead and refrigerated.


  • ¾ pound (360 g) red radishes, trimmed and thinly sliced across
  • 2 tablespoons re


In a medium saucepan, bring the potatoes and stock to a boil. Lower the heat and simmer for 3 minutes. Add the radish slices in vinegar. Cover and return to a boil. Lower the heat and simmer until the potatoes and radishes are tender, about 15 minutes.

In a blender, working in batches of no more than 2 cups