Summary

Ingredients

• 2 bunch radishes
• 1 large potato (s), floury cooking
• 1 medium onion (s)
• 30 g butter
• 750 ml vegetable stock
• 125 ml white wine, Riesling
• 150 g crème fraîche
• 100 ml cream
• 1 pinch (s) nutmeg
• 0.5 ½ box cress
• salt and pepper

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Instructions

1. Peel the onion and cut into small cubes. Remove and chop the radish leaves and put some of them aside for decoration. Clean the radishes and grate them coarsely or cut into fine slices. Peel the potato and cut into cubes.
2. Heat the butter and fry the onions lightly. Then add the radishes, the radish leaves and the diced potatoes and fry them with them. Deglaze with the wine, pour in the vegetable stock and briefly bring to the boil. Season with salt, pepper and nutmeg and simmer for 15 minutes. Stir in the crème fraîche and puree the soup with a blender. Bring to the boil again briefly and simmer for another 5 minutes. Season to taste and, if necessary, add seasoning.
3. Whip the cream until stiff. Divide the soup on plates or soup bowls. Put a little whipped cream on top and serve sprinkled with the set aside radish leaves and some cress.