I like this “waste not, want not” recipe–it’s tasty, and it makes delicious use of those prickly radish greens. It also looks pretty in the bowl. Depending on the day and/or your mood, you can serve it heated or chilled.
The recipe is inspired by “Easy, Elegant Watercress and Radish-Top Soup” in MACSAC’s cookbook From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce.
Creamy Radish-Top Soup
Tops from 2-3 bunches fresh spring radishes, washed three times then chopped
1/3-1/2 cup minced shallots, sweet onion, or spring (green) onions
6 cups water-and-bouillon or chicken or vegetable stock
1 cup plain yogurt or whole milk or 1/2 cup cream (or use a combination)
salt and pepper
2 tablespoons butter
Melt the butter in a soup pot, and saute the shallots or onion until tender. Add stock and bring to a simmer. Add radish tops and simmer ’til completely tender. Let cool slightly and puree using a blender or immersion blender. Whisk in yogurt, milk, or cream. Season with salt and pepper to taste.
If you want to serve it chilled (or chill it for reheating later), put the pot in an ice bath to bring down the temperature quickly. The flavor develops as it sits, so it’s not a bad idea to make it ahead a couple of hours.
This is an incredibly basic cream-of soup that could be used for any number or combination of spring greens. I also think a little white wine would be a nice addition. I like the very slight tang the yogurt gives the soup–especially when it’s chilled.