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Martha's Radish Greens Soup

MyCookbook Recipe Database
MyCookbook Member: MarthasRecipes
Recipe Category: Soup
Recipe Preparation Level: moderate
    Do you know that every part of a radish can be used in cooking and that there’s no need to discard the greens? The radish counts as part of the mustard family, and the sprouts capping off the root have a tangy flavor like that of mustard greens. Radish greens can be used in a similar fashion—in combination with potatoes, for instance, as in this recipe for radish-greens soup.

    To prepare the soup, first boil all the vegetables together, then grind them in a food mill, and strain through a fine sieve before serving. Radish-greens soup has a creamy flavor, a smooth consistency, and a bite provided by the zested radish roots sprinkled on top.

    RADISH GREENS SOUP
    Makes 8 cups

    4 tablespoons (1/2 stick) unsalted butter
    1 large yellow onion, cut into 1/4-inch dice
    2 bunches radish greens (about 2 cups), cleaned
    6 medium baking potatoes, peeled and cut into1/2-inch dice
    4 1/2 cups chicken stock
    1 cup heavy cream
    Coarse salt and freshly ground black pepper to taste
    5 radishes, zested
    Chervil, for garnish

    1. In a medium stockpot, melt butter over medium heat. Stir in onions, and sauteé until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about 35 minutes.

    2. Working in batches, pass the mixture through a food mill into a medium bowl. Stir in the heavy cream, and season with salt and freshly ground pepper. Strain the puréed mixture through a fine-mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil.


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