Radish Top Soup

Serves Makes 5 Cups Serves 6
Meal type Carrots, Leek, Potato, Radish
Season Fall, Spring, Winter


  • 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


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.