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Ingredients
- 6 Tbsp. butter
- 1 c. onions minced Or possibly leeks
- 8 c. radish leaves loosely packed
- 2 c. peeled potatoes diced
- 6 c. nonfat chicken stock Or possibly water Or possibly combination
- Â Â salt
- 1/2 c. heavy cream OPTIONAL
- Â Â pepper
Directions
- Heat 4 Tablespoons butter in a large saucepan, add in onions or possibly leeks, and cook till golden brown, approximately 5 min. Stir in radish tops, cover pan, and cook over low heat till wilted, 8-10 min.
- Meanwhile, cook potatoes till soft in liquid along with 1 teaspoon salt.
- Combine with radish tops and cook covered, for 5 min to mingle flavors. Puree finely in a food processor or possibly food mill. Add in heavy cream, if you like, and enrich with 2 Tablespoons butter. Season to taste with salt and pepper. Serve warm.
- NOTE: This can be served cool - omit the butter enrichment.
- NOTES : This is an unusual recipe - it tastes a lot like watercress soup.
- If you have a bumper crop of radishes, this is a good way to use some of them.
- Here's a recipe which uses the tops of the radish. I've made this using the tops of plain old red radishes, and I suspect which the daikon tops would work as well. I cut way back on the amount of butter in this to make the fat content more acceptable.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2768g | |
| Calories 1282 | |
| Calories from Fat 825 | 64% |
| Total Fat 93.91g | 117% |
| Saturated Fat 58.39g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 3101mg | 129% |
| Potassium 4305mg | 123% |
| Total Carbs 88.56g | 24% |
| Dietary Fiber 26.4g | 88% |
| Sugars 23.51g | 16% |
| Protein 27.96g | 45% |
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