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


  1. Melt butter in a large saucepan over medium heat. Stir in onion, and saute until tender.
  2. Mix in potatoes and radish greens, coating them with butter.
  3. Pour in chicken broth.
  4. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
  5. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
  6. Return the mixture to the saucepan. Mix in the milk.
  7. Cook and stir until well blended. Serve with radish slices.
Follow by Email