Summary

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

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Instructions

1. Peel off the radish leaves, wash and drain. Put a few small, tender leaves aside for the garnish, coarsely chop the rest.
2. Peel and chop the shallot, peel and wash the potato and cut into small cubes.
3. Melt the butter or margarine in a saucepan, sauté the shallot and radish leaves briefly while stirring.
4. Then add the potato cubes and vegetable stock and cover and simmer over a medium heat for about 20 minutes.
5. Finely puree the soup with the hand blender.
6. 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.
7. Bring the soup back to the boil and stir in the créme fraiche and the diced or coarsely grated radishes.
8. 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.