Radish Top Soup
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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- 1 Tbsp
- olive oil
- 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
- radishes, thinly sliced
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.
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.