Radish Top Soup

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

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

The Cook

Bonnie Beck Recipe
x2
Well Seasoned
Reseda, CA (pop. 223,584)
sailboat
Member Since Oct 2010
Bonnie's notes for this recipe:
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.
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Directions

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.
Comments

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user Bonnie Beck sailboat - Oct 17, 2012
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user JoSele Swopes JODIE57 - Oct 17, 2012
This sounds so good I just love radishes, I love greens of all kinds...I am going to have to try this one....does it have a peppery flavor to it...?
user Bonnie Beck sailboat - Oct 17, 2012
If you look on the net you will find for recipes for radish top soup..some are creaned too.
user JoSele Swopes JODIE57 - Oct 17, 2012
Really, I love using cream in my soups, I have been wanting to make sorrel soup but you can't find sorrel in the stores anywhere...
user carlita epperson ittldo - Oct 17, 2012
I love mixed greens. I'm not wild about radishes but my husband is so I buy with the tops on them so I can mix with fresh spinach, green onions, garlic, collard greens Or any other fresh greens the store has in stock. I have even added small pieces of fresh asparagus in the greens pot. I'm sure I would like this soup.

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