Radish Top Soup
Print recipe
| Serves | Makes 5 Cups Serves 6 |
| Meal type | Carrots, Leek, Potato, Radish |
| Season | Fall, Spring, Winter |
Ingredients
- 2 tbsp unsalted butter
- 1 leek, white and light green part only, halved lengthwise and thinly sliced crosswise into half-moons
- 1 small yellow onion, diced
- 1 carrot, peeled and diced
- 11/2 tsp kosher or fine sea salt
- 1 medium russet potato, 61/2 oz/185 g, peeled and diced
- 4 cups/960 ml water
- 11/2 tsp granulated sugar
- 1/2 tsp freshly ground pepper
- 5 cups/120 g lightly packed chopped radish tops (from 3 bushy bunches)
- 5 or 6 radishes, trimmed and cut into matchsticks
Directions
| 1 | In a heavy soup pot, melt the butter over medium-low heat and swirl to coat the pot bottom. |
| 2 | Add the leek, onion, carrot, and salt and stir briefly. |
| 3 | Cover and cook, stirring once or twice, until the vegetables are very soft but not brown, about 20 minutes. |
| 4 | Uncover, add the potato, water, sugar, and pepper, increase the heat to medium-high, and bring to a simmer. |
| 5 | Adjust the heat to maintain a simmer, re-cover, and cook, stirring occasionally, until the vegetables are tender when pierced with a fork and soft enough to purée, about 35 minutes. |
| 6 | Add the radish tops and stir until the greens are wilted, about 1 minute. |
| 7 | Remove from the heat and let the soup cool for about 10 minutes. |
| 8 | Working in batches, process the soup to a smooth purée in a blender or food processor. (At this point, the soup can be cooled, covered, and refrigerated for up to 2 days.) |
| 9 | Return the puréed soup to the pot and place over medium-low heat. If the soup is too thick, add a little water to achieve a creamy consistency. |
| 10 | Heat until steaming hot, stirring occasionally. |
| 11 | To serve, ladle the soup into warmed bowls. |
| 12 | Place a little clump of matchstick-cut radishes in the center of each bowl for garnish. |
| 13 | Serve immediately. |
Diane Morgan is an award-winning cookbook author, freelance food writer, culinary instructor, and restaurant consultant. She is the author of 17 cookbooks and has been involved in the world of food for more than 25 years.
Her cookbook Roots was the winner of two awards: The 2013 James Beard Cookbook award for Vegetable Focused and Vegetarian. In addition, she won the 2013 IACP Cookbook award for Single Subject Cookbook.
Her work has been featured in Oprah’s “O” Magazine, Better Homes & Gardens, Bon Appetit, Cooking Light, the LA Times food section, and The Oregonian.
She has appeared on the Today Show, CBS Early Show, The Food Network, and more.
