Chilled Daikon-Potato Cream Soup

Name: Chilled Daikon-Potato Cream Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Oriental radish (daikon), scrubbed and peeled; 1 pound Oriental radish (daikon), scrubbed and peeled; ¾ pound russet baking potatoes, peeled; 3 cups light chicken stock or vegetable stock; 3 cups light chicken stock or vegetable stock; About ¼ cup heavy (or whipping) cream; White pepper to taste; Salt to taste; ¼ cup radish sprouts or 2 tablespoons minced dill; ¼ cup radish sprouts or 2 tablespoons minced dill

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

The daikon base of this soup is not identifiable but serves to lighten and freshen the creamy white soup, making it more delicate and smooth than a potato cream soup. The crunchy, raw daikon bits are the only clue to the unusual purée’s components.

Ingredients

1 pound Oriental radish (daikon), scrubbed and peeled
¾ pound russet baking potatoes, peeled

Americas
United States
Gluten-free
Summer
Winter
Spring
Vegetarian
Soup

Method

Cut up enough daikon to make ⅔ cup fine dice; cover and refrigerate. Slice remaining radish ½ inch thick and place in saucepan. Slice potatoes thin and add to radish with stock. Simmer, covered, until very tender, about 20 minutes.
Purée solids in processor or blender,