Bonnie Beck Recipe

Radish Top Soup

By Bonnie Beck sailboat


Recipe Rating:
Serves:
6
Prep Time:
Cook Time:

Bonnie's Story

Who knew? Great tasty, nutritious way to save money.

I pinched this recipe from the Chicago Tribune on line.

I used my radish tops as garnish or planted them for a pretty plant. Didn't know you could eat them and was glad to find out they are not only edible, but delicious and nutritious. Since we grow radishes in our garden I am going to try this.

I love greens, mustard, spinach, dandelion, lambs quarters, etc.

Ingredients

1 Tbsp
olive oil
1
medium onion, halved, thinly sliced
1 lb
thin-skinned potatoes (such as redskin or yukon gold), skins left on, halved, thinly sliced
2 bunch
radish greens, coarsely chopped, plus more for garnish
5-6 c
vegetable broth
1/2 tsp
red pepper flakes
freshly ground pepper
1/2 tsp
sea salt
4
radishes, thinly sliced

Directions Step-By-Step

1
Germans eat large, mild, black-skinned radishes with butter and salt as an accompaniment to beer. In several Asian cuisines, the even larger white daikons are used in a variety of dishes, notably pickles.

Radishes can also be braised, roasted and stir-fried. And don't throw away the fuzzy tops — you can eat them too. The greens are best cooked to tame their fiery flavor and prickly texture, as in this soup, which uses the radish from top to bottom.

1. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add the onions; cook just until they begin to become translucent, about 4 minutes. Remove from saucepan. Add 1 teaspoon olive oil. Add potatoes; cook, turning occasionally, 5 minutes. Remove from the saucepan. Add remaining 1 teaspoon oil. Add the greens; cook, stirring, until wilted. Return onions and potatoes to the saucepan.

2. Add 5 cups broth and the red pepper flakes. Simmer, covered, over low heat until potatoes are soft, about 25 minutes. Add salt and pepper to taste.

3. Let the soup cool 15 minutes. Puree in a blender or with an immersion blender to desired consistency. Add remaining broth, if needed. Garnish with thin slices of radish and thinly sliced radish tops.

Nutrition information:
Per serving: 152 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 30 g carbohydrates, 3 g protein, 660 mg sodium, 4 g fiber.
2
Bet this would be good with Ham Hocks and/or a ham bone..maybe bacon too.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #radish

You May Also Like:

loading...

16 Comments

user
Bonnie Beck sailboat
Nov 26, 2012
It's amazing what we learn we can eat and isn't just a decoration or a castaway product.

I made it shortly after I found the recipe. It had a wonderful earthy natural flavor. And it has become a favor here. I too have added the cream. But will try the yogurt too. Thank you for the hint on the yogurt.
user
Peggie Bledsoe lovefarm
Nov 26, 2012
I love making this soup, but radish season is so short here. I make extra and can it in pint jars. Then whenever I want something fresh and green, I just warm it up and stir it in a little heavy cream or yogurt.
user
Bonnie Beck sailboat
Oct 28, 2012
Carlita...Thank you. I never thought of adding the tops to a salad.
user
Oct 28, 2012 - Tiffany Bannworth shared this recipe with discussion group: For the Love of Husbands, Children, and From Scratch Cooking
user
Bonnie Beck sailboat
Oct 24, 2012
I tried this recipe and say it's Family Tested & Approved!