“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.”
|1 c||onions (chopped, or leeks)|
|8 c||radish leaves (loosely packed)|
|2 c||potatoes (diced and peeled)|
|6 c||liquid (water or stock)|
|salt (to taste)|
|1⁄2 c||cream (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.