Radish Top Soup

Name: Radish Top Soup
Yield: Serves 4 as a first course
Ingredients: 3 medium scallions (green onions); 3 medium scallions (green onions); Very fresh tops from 2 large bunches of table radishes; About 3 cups vegetable or chicken broth; Salt and white pepper; Salt and white pepper; Nutmeg; 2 medium floury potatoes ¾ to 1 pound); 1 tablespoon oil; ½ teaspoon sugar; About 3 cups vegetable or chicken broth; 8 to 12 red, pink, and/or purple table radishes; 8 to 12 red, pink, and/or purple table radishes; 8 to 12 red, pink, and/or purple table radishes

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

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 large bunches of table radishes
3 medium scallions (green onions)

Starter
Soup
Vegan
Gluten-free

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