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Radish Top Soup

Prep time
30 mins
Entrée | Soups
Food Allergies

Adapted from a recipe by Jean Pinard on


“Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.”


6 Tbutter
1 conions (chopped, or leeks)
8 cradish leaves (loosely packed)
2 cpotatoes (diced and peeled)
6 cliquid (water or stock)
  salt (to taste)
1⁄2 ccream (optional)
  black pepper (to taste)


1.) Melt 4 T. butter in pan. Add onions or leeks, and cook until golden (approx 5 minutes).
2.) Stir in the radish tops and cover. Cook over low heat until wilted (about 8-10 minutes).
3.) In a separate pan, cook the diced potatoes until soft in the 6 c. liquid, along with 1 tsp of salt. Once soft, add radish tops. Cover the pan, and cook for 5 minutes or so, until flavors are mingles.
4.) Puree soup finely in a food processor or blender. Add cream, if desired. Season with butter, salt and pepper to taste.