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Radish Top Soup
Preparation info
- Serves
4
as a first course - Difficulty
Easy
Appears in
Published 2001
Don’t toss out bright radish leaves from any kind of radishes. They make good, old-fashioned soups that taste like mild arugula and gentle turnip tops (both relatives). This pale and pretty green puree made from standard table radish tops should persuade you to keep your throwaways.
Ingredients
- Very fresh tops from
2 largebunches 3
Method
- Discard yellowed radish leaves, if any. Wash greens in several changes of water, lifting out to leave debris behind (radish leaves can be very muddy). Trim scallions, chop white and light green parts; thin-slice greens. Peel and thin-slice potatoes.
- Heat oil in medium saucepan over moderate heat. Add radish greens, chopped scallion, and potatoes. Toss until lea
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