It’s been a bumper season for radishes and I’m having trouble finding ways to use them up even after jars and jars of pesto and open faced sliced radish sandwiches.
Here’s how to use both the roots and the tops in a way that really beats their sharp pungent radish-y heat into a mellow and creamy submission (even absent the cream!).
P.S. Radishes mature quickly and love cooler weather so you can plant a second crop in late summer/early fall if space frees up in your garden!
Bumper Crop Radish Soup
- 1 onion, chopped
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 large white potato (or 2 small)
- 1 cup vegetable stock and more water to cover
- 1/2 tsp white pepper
- 1 bunch radishes, tops removed and roughly chopped and roots finely chopped
- 1/4 cup heavy cream or full fat yogurt (optional)
In a large pot over medium heat, heat the oil and add the onion, green onion and garlic. Cook until fragrant but onions are still translucent, about 5 minutes. Add the potatoes and cook stirring until they have released a bit of their starch.
Add the stock, water and white pepper. Cook simmering for 20 minutes until potatoes are soft. Stir in the radish tops until wilted and puree until smooth. Add the chopped radishes and bring to a simmer.
Add the cream or yogurt if using. If using yogurt, just heat the soup through on a low heat and do not boil or the milk solids will separate.
Serve in warmed bowls.
If you have pesto, dollop it over top!