Radish Green Soup

20140609_182149 20140609_182735 20140609_193204Ingredients:

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!

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