Rad Radish Green Soup.

One of the nicest things about eating seasonally is that you are forced to get creative with what you harvest from the garden. This is how zucchini bread was born, I’m convinced. Boiled/sauteed squash, well, it can get tiring. Over the last week we went from a light chopping of radishes on our salad to all-out radish salad. Enough! W had an idea…soup? Why yes! And did you know, because surely this isn’t recondite only to me: you can eat radish greens! I promise! I did an exhaustive search to make sure I wouldn’t poison us all (and Lynne Rossetto Kasper says it’s ok), as I know you should never eat rhubarb greens, for one. And it seems the jury’s out on carrot greens. But radish greens are delectable.

Anywho, I browsed several recipes and came up with my own version, below (permanent link here)! It has one-pot simplicity, is rather quick to make, fills the kitchen with a scent of “deliciousness” according to husbands walking through the door, and was mighty tasty. I hope you enjoy it too!

Ingredients:

2 cups radish leaves
3 radishes
5 medium yellow potatoes
1 medium onion
3 Tbsp butter
1 cup water
6 cups milk
1 chicken Boullion cube
salt, to taste

Directions:

Begin by washing potatoes and radish leaves and bulbs thoroughly. Radish leaves wilt promptly after being cut from the root, so do this just before you want to make the soup, not hours or days before. Peel potatoes and radishes and slice them along with the onions. No need for perfect slicing…everything will be blended in the end! In a large soup pot on medium heat sautee radishes, radish greens, and onions in the butter until they are wilted/translucent. Add potatoes, water, and bullion (truth be told, this is what I use instead of bouillion…it’s organic and awesome), and cover for ~20 minutes, or until potatoes are easily forked. The water should be mostly evaporated. Add milk and stir, deglazing a bit. When it’s all hot again, use an immersion blender to puree all the ingredients (if you do not have this kitchen tool, transfer to a blender and blend). Salt to taste. Serve with crusty home made bread!

This recipe was shared on The Prairie Homestead’s Barn Hop.