radish leaf soup

Let’s say that you want to make little tea sandwiches for a Holiday Ladies Luncheon or Open House.

You buy a few bunches of radishes for the tea sandwiches. You cut off the tops, and the radish leaves, and you toss them in the trash or the compost.

Stop right there! Don’t throw them out! Make a delicious radish leaf soup instead!

This is a recipe that I made for my series of cooking classes at Les Gourmettes Cooking School and shows the good old Irish way of making the most of everything.

Be sure to wash the radish leaves well. Really really well! Radishes tend to have quite a bit of sand and dirt.

Do ahead and spin dry, line a plastic bag with paper towels and store the radish leaves in the crisper for up to 3 days.

Radish Leaf Soup

6 tablespoons unsalted butter
10 ounces potatoes, peeled and chopped
1  1/2 cups peeled and chopped onion
Salt and freshly ground black pepper
6 cups chicken broth
2 cups whole milk
10 ounces radish leaves, chopped
Garnish
Crème fraîche
Thinly sliced radishes

Melt the butter in a heavy pot. When the butter begins to foam, add the potatoes and onion, and toss until well coated. Season with salt and pepper, stir well, then cover and sweat vegetables over low heat for 10 minutes.

When the vegetables are almost soft but not browned, add the broth and milk. Bring to a boil, reduce heat and simmer until the potatoes are fully cooked. (Test by inserting a paring knife into a chunk of potato, if it slides in easily, they are fully cooked.)  Add the radish leaves and boil for 4 minutes, or until the radish leaves are cooked. Remove from heat.

Puree in a blender, taste, and adjust the seasoning.

Ladle into bowls and drizzle with crème fraîche and sprinkle with radishes. Alternately, you may serve in a mug with a bowl of radishes on the side to munch on.  Yum!

Serves 8
Recipe inspired by Forgotten Skills of Cooking by Darina Allen