Wednesday, July 1, 2009

Grandmother’s Radish Leaf Soup

Beet greens and kale would also work with or instead of the radish greens for this soup.
3 bunches
1 tbsp.
1 very lg.
1.5 lbs
3 cups
2/3 cup radishes
onion, chopped
russet potatoes, peeled and chopped (about 4)

Cut leaves from radishes and wash well. (Reserve radishes for another use.) Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 5 minutes. Add radish leaves and saute until wilted, about 2 minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are tender, about 20 minutes. Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over medium heat until hot. Season soup with salt and pepper. (Bon Appetit Magazine, 1994)

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