Hello, my name is Jenn and I hate radishes. I haven't found a way to enjoy them just yet, no matter what type of salad I attempt to hide them in. They have made an appearance each week in my CSA basket, so I persevere. My recent radish-related salad attempts end up on my co-workers plates. I even went as far as to trade my farm-fresh radishes for some of my neighbor's corn on the cob! (Hey, at least I'm creative!) Their pretty, fiery red color make me want to be able to enjoy them. Until that happens I have a terrific way to use the greens. If you are pro-radish, I hope you love the idea of using the entire vegetable. Or, if you are like me, just chop off the greens before upgrading the radishes for corn and enjoy the puzzled look on your neighbor's face. Either way, I really think you will just love this soup! Plus you get to whip out your submersion blender!!! YAY!
This soup has gotten rave reviews from my two non-vegetarian coworkers. (It isn't a vegetarian recipe but it seems like it would be fairly easy to make it so. If you make it vegetarian, please let me know how it turns out!) I got this recipe courtesy of allrecipes.com and made some changes. I am including the link to the original recipe and I am posting my interpretation of the recipe below.
Radish Top Soup
http://allrecipes.com/Recipe/Radish-Top-Soup/Detail.aspx
You will want to wash the greens well as sand tends to get trapped in them. I have used the greens from one bunch of radishes and from two bunches and both times the soup was delicious no matter the amount of greens I added. The cream adds body and richness to this soup and a little goes a long way. If you are trying to be low cal, you could probably use a lower fat milk or eliminate it and still get good results. But honestly, there really isn't much cream in this recipe so I highly recommend going all the way with the cream.
3 T butter
1 large Vidalia onion, diced
2 large potatoes, large dice
2 bunches of raw radish greens, washed well
6 cups fat free, low sodium chicken broth
1 box of frozen chopped broccoli OR 1 fresh broccoli crown, chopped
1/3 cup heavy cream
salt and pepper to taste
a tiny pinch of nutmeg (about 1/4 t)
Melt butter and saute onion until it starts to appear translucent. Stir in potatoes and greens. Pour in the broth. Bring to a boil and then reduce heat simmer with the lid on for 30 minutes.
At this point remove your submersion blender from special jewel encrusted box, touch it lovingly (or transfer to a regular blender) and process until smooth. Add the broccoli and cook until you have reached desired tenderness, about 5-8 minutes. Mix in the heavy cream and salt, pepper, and nutmeg.
Feel free to skip the blending step and serve this soup chunky as shown in the photo above if you prefer that texture.
This makes a great light lunch or comforting supper paired with a toasted cheese sandwich with some good sharp cheddar and a tomato slice. MMMM! Delicious! Enjoy!
XO
-Jenn
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