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4
first-course servingsEasy
Published 1998
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.
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