- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

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.

    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.

Share |

If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:

The recipe will show up in the member's inBox

The message will show your user name as who sent it

If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook © 1998-2017 JADA Productions All Rights Reserved.