Serve with radish slices. They don’t have that tannic quality of beet leaves, and are slightly peppery and buttery. Could be some soup ingredients for sure! I wanted a more potato soup kind of outcome, so I added a few more potatoes, chopped celery, about 2 TBS of minced garlic (I like garlic) and about 1 cup of chopped garden herbs (dill, lemon thyme, sage, rosemary). If you decide to experiment with the veg you mentioned, I’d love to hear about it,Kathy! Something like spinach, kale, or Swiss chard will overtake the flavor of the radish leaves (although it's not the end of the world if you're trying to use up odds and ends of various greens), but you could use arugula in addition to the radish leaves, or something similar. However, others have much greater hardships and I appreciate that I am so fortunate. I’ve been throwing away my radish tops from my CSA all summer. We just made your cabbage soup recipe of last week. Heat the butter and olive oil in a soup pot or Dutch oven over medium-high heat. Had my tooth extracted and had to manage with liquid diet which was not really filling and kept me hungry and cranky. Handmade full-sized Walnut French Rolling Pin. Using smaller radishes will give the soup a pretty pink hue, like the one pictured here, while larger radishes result in an almost white soup. Puree soup in batches in blender. In a large pot, cook potatoes in water until they are tender. How fantastic! I followed the recipe exactly except for two things: I only let it simmer for 20 minutes, instead of 30 (I was short on time) and I didn't have any heavy cream on hand so I used 1/2 cup of raw whole milk, which has high cream content, so it worked well. Lovely delicate flavour and four good sized servings. Reply, EverySpring I go into earth mother mode and concoct radish leaf soup Everything you need for a delicious feast. I use all your ingredients except for the mustard which probably lifts the taste and accentuates the peppery taste of the leaves. It uses a part of the veggie I've always just tossed out. i liked the soup very much but i went a little further i used my braun chopper i chopped some of the radishes and put a table spoon in the middle of each bowl of soup very good. Even my uber-picky husband likes it!! Add the onions and cook, stirring frequently, seasoning them with the salt and pepper, until soft and translucent, about 5 minutes. Reply, Hi David- The power of a good recipe, so strong it stands up to improvisation. I am always so happy when i go to the market and there are fresh bunches of red radishes with the lovely green healthy tops! Here in Japan, people use/eat turnip leaves too. Cover, bring to a boil then reduce the heat to a steady simmer and cook until the potatoes are tender when poked with the tip of a sharp paring knife, about 10 to 15 minutes.","3. I also cooked the onions past "tender" because carmelized onions make everything better, IMHO. I won’t get into what happened the other day when I went to the pharmacy and another produce shop in my neighborhood, but I was pretty terrified out how people were behaving. Reply, If you have a little space in your freezer, greens of all sorts can be frozen for later use in cooked dishes. I did as the other cook and added some radish slices to the top and it gave it a nice flavor and a pretty presentation. I bet it tastes better than the roasted radishes I tried this summer. Add the garlic and stir for a minute or two, to help them release their aroma. So they have no idea they are breaching social distancing rules (or think it’s you, not them). Reply, This soup sounds absolutely delicious, I also love the photos you took for this post, they are so beautiful! She lives on a few windy acres in Nebraska, with a motley assortment of chickens, too many roosters, ducks, geese, cats, dogs, and one turkey named Jenny. Incredibly easy soup I pulled a bunch of radish from the garden this afternoon cleaned them up chopped and cooked them with an onion. I never thought of radish greens. (Everyone was appalled when I told them I made radish soup) I think this recipe is great because radishes are so cheap. peeled and diced, or 2 leeks, cleaned and sliced, (I used a total of about 1 teaspoon of pepper), heavy cream, sour cream, mascarpone, or creme fraiche. Cooking radishes also tones down any bitterness, while leaving plenty of sweet, earthy flavors to enjoy. Reply, What about turnips leaves? Followed recipe to a tee just added garlic and it was perfect. So it taste like onion and potatoes? . it’s very tasty and I hope you give it a try! Pros: Great Taste Healthy, Delicious and So Easy This was incredibly easy to throw together and my two little ones super enjoyed it--which is a rare thing with the one! Melt butter in heavy large saucepan over medium heat. Return to saucepan. I used green onions, and I sauted the potatoes with the onions, and only cooked the greens for about 12 minutes. Thanks for your great content and inspiration. Or not! Pinning! This soup is wonderful. Excellent sautéed with some cherry tomatoes and served on a fried egg sandwich. When freezing many vegetables, it is a good idea to blanch them briefly first. Do you know what happened to Clotilde Dusoulier? If the soup seems too cool after pureeing, return to the pot and heat until it reaches a boil. (Reserve radishes for another use.) Another green I have come to love: kohlrabi leaves. I’d feel best going with the organic, however, if I’m going to actually eat the leaves. Wait–don’t throw those radish leaves away! I added 1 tbsp of Quaker Oats per cup of Thank you so much for this recipe. I am sure it will help their pocket books if they find a way to use them. Soup instead of half and half. I will venture out soon, mask on. I sliced into large chunks and roasted them and they were delicious!

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