Radish Soup

Name: Radish Soup
Yield: Makes 4 cups (1 l) hot, 5 cups (1.25 l) cold with cucumber and yogurt; 4 first-course servings
Cuisine: Chinese
Ingredients: 10 ounces (300 g) mashing potatoes, peeled and cut into 1-inch (2.5-cm) cubes; 2 tablespoons red wine vinegar; 2½ cups (625 ml) Basic Chicken Stock or commercial chicken broth; ¾ pound (360 g) red radishes, trimmed and thinly sliced across; Toss 2¼ cups (270 g) of the radish slices with the vinegar.; ½ cup (120 g) yogurt, optional; Kosher salt, to taste; 3 scallions, trimmed and thinly sliced across; 1 medium cucumber, peeled, seeded, and cut into ¼-inch (.5-cm) dice; Freshly ground black pepper, to taste

Preparation info

Makes 4 cups 1 l ) hot, 5 cups 1.25 l ) cold with cucumber and yogurt;
4
first-course servings

Difficulty
Easy

Appears in

Soup

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.

Ingredients

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

Asia
Europe
Italy
China
India
Milan
Genoa
Starter
Tuscany
Mediterranean
Soup
Spring
Gluten-free

Method

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