Summary

Ingredients

• 1 bunch radish leaves
• 2 small potatoes, simmering floury
• 1 liter vegetable broth
• 1 tablespoon crème fraîche
• 1 medium onion (s)
• salt and pepper
• nutmeg
• little fat to braise

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Instructions

1. Wash the radish leaves and cut into small pieces. Peel the potatoes and cut them into small pieces too. Peel and dice the onion.
2. Sauté the radish leaves with the onions in a little fat and deglaze with the broth. Add the potatoes, season to taste and simmer over low heat for about 20 minutes (until the potatoes are cooked). Puree the soup, season to taste and distribute on plates. Serve each plate with a little crème fraiche garnish.
3. The recipe is very unusual and hardly anyone believes when they hear about it that it tastes good. However, the soup is very good as a starter for a menu.