Hi, Chillers
Spring is back! Hooray for radish lovers, or rather, hooray for radish greens. Spring is back, as I was saying, I can see it on my balcony where tulips and daffodils are already blooming, and it’s time to enjoy what the season offers us, after this end of winter, which is always a bit gloomy in terms of fruits and vegetables.
If I had to give a price per person for this recipe, well, we’d be talking just a few cents per plate, hence the advantage of cooking with “waste.” And if I’m sharing this recipe with you, which I’ve been making for almost 20 years, it’s because it’s truly delicious.
Let’s get started.
Radish top soup, chill style.
For 2 servings
1 bunch of radish greens
1 small onion
2 medium potatoes
1/2 vegetable stock cube
2 cup of water
1 knob of butter
Salt, Madagascar pepper
Recipe
Wash the radish greens well and place them in a strainer. Finely chop the onion, peel and dice the potatoes.
In a saucepan or soup maker, sauté the onions in butter for 5-7 minutes over medium-low heat. Add the potatoes, half a stock cube, radish greens, water, and pepper.
Cook for 15 minutes over medium heat (100°C for your soup maker). Check that the potatoes are cooked through by inserting a knife, then mix the soup. Taste and adjust the seasoning if necessary with salt or pepper, then keep warm.
Presentation
In your prettiest soup bowls, spoon a few spoonfuls of this sublime radish greens soup—economical and incredibly delicious. You can serve it with a few fresh radishes and a nice slice of country bread, or a small goat cheese.
And that’s it for this lovely recipe for using up leftovers. All that’s left is for me to wish you a pleasant tasting experience, and we’ll meet again next Friday for more adventures.
XO
