Earlier in the season, we got some radishes. I’m just not that into radishes, but this year I was on a mission to use all that I got to the full potential. I used them in salads – green, tuna and rice salads. I kind of started to like them. My friend in Vermont also got radishes from her CSA and told me about this radish top soup. I was curious, but it was too late, no more radishes. Until two weeks ago. I got a small bunch of radishes, not enough to make the soup, but I didn’t use them and then last week in the free bin SCORE! Radishes! Loads of radishes! I made the soup. It was on one of the chilly fall nights last week. I didn’t really know what to expect. Well . . . it was perfect. Cozy and comforting and a little bit like baby food. And it was super simple. I’m hoping for another score this week in the free bin. I used the tops of four bunches. Now I have plenty of radishes left over and a little bird told me I can roast them. We’ll see. I am going to make this soup again. I’m hoping for another score this week in the free bin.
- 2 tablespoons butter
- 1 large onion, diced
- 4 medium red potatoes, diced
- 4 cups raw radish greens
- 4 cups chicken broth
- 1/4 cup milk
- 5 radishes, sliced
- Melt butter in a large saucepan over medium heat. Stir in onion, and saute until tender.
- Mix in potatoes and radish greens, coating them with butter.
- Pour in chicken broth.
- Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
- Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
- Return the mixture to the saucepan. Mix in the milk.
- Cook and stir until well blended. Serve with radish slices.