Radish Green Soup
From CUESA’s Market Chef, Sarah Henkin (June 2, 2009)
Serves 6
INGREDIENTS:
1 tablespoon butter, plus more for garnish
3 cipollini onions, chopped
2-3 cloves garlic, chopped
1 carrot, peeled and chopped
Pinch chili flakes
Salt, to taste
3 Yukon gold potatoes, chopped
Greens from 4 bunches of radishes, washed (radishes saved for later use in a salad, etc.) $8
½ tablespoon chopped cilantro
1 tablespoon chopped parsley
½ cup cream
Fresh black pepper, to taste
Fresh lemon juice, to taste
PREPARATION:
- Melt butter in a heavy-bottom pot over medium heat. Add onion, garlic, carrot, chili flake, and salt. Cook until vegetables begin to soften and add the potatoes, stir to combine with other ingredients, cook for a couple minute and then add water to cover by about an inch. Bring to a gentle boil; simmer until potatoes are just tender. Add radish greens. Cook until greens are completely wilted and potatoes are tender all the way through.
- Add cilantro and parsley. Puree in a blender until smooth (you may have to do this in batches). Put soup back into the pot over medium-low heat. Stir in the cream. Add salt, freshly cracked pepper, and lemon juice to taste. Serve hot with thinly sliced sliced radishes on top as garnish.