Radishes – Cream Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 bunch radishes, with flawless leaves
- 1 shallot (s)
- 1 potato (s), floury (approx. 50 g)
- 1 tablespoon butter or margarine
- 700 ml vegetable stock
- 1 tablespoon crème fraîche
- Iodized salt
- Pepper, whiter
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Peel off the radish leaves, wash and drain. Put a few small, tender leaves aside for the garnish, coarsely chop the rest.
- Peel and chop the shallot, peel and wash the potato and cut into small cubes.
- Melt the butter or margarine in a saucepan, sauté the shallot and radish leaves briefly while stirring.
- Then add the potato cubes and vegetable stock and cover and simmer over a medium heat for about 20 minutes.
- Finely puree the soup with the hand blender.
- Wash and clean 10 radishes and finely dice 5 of them unpeeled or grate coarsely on the vegetable grater. Cut the remaining 5 radishes into wafer-thin slices.
- Bring the soup back to the boil and stir in the créme fraiche and the diced or coarsely grated radishes.
- Season the cream soup with salt, pepper and nutmeg. Fill into preheated deep plates or soup bowls and serve garnished with the remaining leaves and radish slices.
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