Radish Top Soup: Waste Not, Want More
Don't waste radish tops. They're too flavorful and packed with nutrients. Instead, make this top-saving soup and serve it hot or cold. Featured on page 46 of our Radish issue.
RADISH TOP SOUP
2 tbsp BUTTER
1 MEDIUM ONION, DICED
2 LARGE POTATOES, CUBED (STARCHY, NON-WAXY POTATOES WORK BEST HERE)
5 cups WATER, CHICKEN, OR
1 BUNCH OF RADISH TOP GREENS, CHOPPED (ABOUT 2 CUPS)
1/4 C HEAVY CREAM (OPTIONAL)
4-6 RADISHES, SLICED FOR GARNISH
S Melt the butter in a large saucepan over medium heat and add the onion, sautéing until soft but not brown. Add potatoes and liquid and bring to a boil. Cover, reduce heat and simmer until potatoes are easily pierced with a knife, about 10–15 minutes. Stir in radish greens, cover again, and simmer until greens are bright green and cooked through, about 2–3 minutes. If you have an immersion blender, blend soup in saucepan until smooth. If using a standard blender, let soup cool slightly before transferring to blender. Blend at low-medium speed until smooth. Over low heat, stir in the salt and pepper to taste then add the heavy cream, if desired. Fill soup bowls, garnish with radish slices and serve.