Radish Greens Soup
- Vegetable recipes
- Lactose free
- Low calorie
- Easy recipes
You can serve this soup hot or chilled. Garnish with chopped chives, chervil or parsley, if desired.
Ingredients
- 2 tbsp (30 mL) extra-virgin olive oil
- 4 cups (1 L) coarsely chopped radish greens, loosely packed
- 1 small white or sweet onion, chopped
- 2 cups (500 mL) chicken stock
- 1 large baking potato (russet), about 12 oz (375 g), peeled and cubed
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
Preparation
In saucepan, heat oil over medium heat; add radish greens and onion. Cook, stirring often, until onion is soft, about 6 minutes. Add stock, 1-1/2 cups (375 mL) water, potato, salt and pepper. Bring to boil; reduce heat and simmer, covered, until potato falls apart when pierced with fork, 20 to 25 minutes. Remove from heat; purée in blender, in batches, or with immersion blender. Ladle into bowls.
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