Did you know that the green leafy tops of radishes are edible? Well, they are! And boy do they make a great soup! This smooth and creamy radish top and potato soup is hardy and satisfying without being too heavy. It has a yummy buttery potato flavor and the radish tops add a lot of color and a pleasant hint of bitterness.
The below recipe will feed 2-3 people. This recipes is really easy to scale up though, so if you need to feed more people, just double the recipe and use a large stock pot.
This recipe is adapted from the radish top soup recipe posted at allrecipes.com:
Radish Top and Potato SoupNotes:
1 tbsp butter
1/2 large onion (diced)
2 c radish tops (coarsely chopped)
2 c yukon gold potatoes (diced)
2 c chicken broth
2 tbsp heavy cream
salt and pepper to taste
1. In a medium-sized sauce pan, melt the butter over medium heat. Add the diced onions and saute until the onions are soft. Add the radish tops and potatoes and stir to coat them in the butter.
2. Pour the chicken broth into the sauce pan and then bring the mixture to a boil. Reduce the heat to low and simmer the soup for 30 minutes.
3. Allow the soup to cool slightly and then place it in a food processor or blender. Process the soup until it is smooth and creamy.
4. Return the soup to the sauce pan and then stir in the cream. Add salt and pepper to taste. Gently warm the soup before serving.
- You can store this soup covered in the refrigerator for three or four days.
- This soup also freezes well.
- I made this soup with beet tops instead of radish tops once and it turned out pretty good!
- If you divide the above recipe into 3 servings, each serving will be about 200 calories.