Radish leaf soup

Ingredients for 5 servings:

• 2 bunch radish leaves, fresh and green
• 500 ml vegetable broth or meat broth
• 200 ml cream
• salt and pepper
• 1 medium-sized potato(s), cooked, optional
• 1 m.-sized onion(s), optional
• Breakfast bacon or ham, optional
• Spring onion(s), optional
• Garlic, optional
• Chives, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

easy to prepare and can be varied in many ways, depending on the ingredients available.

Wash the radish leaves thoroughly and chop finely. Peel the potatoes and onions and also chop or dice them. Wash the spring onions, chives, and garlic and also chop finely. Chop the bacon and ham. If using, fry the bacon or ham and set aside in a bowl. Briefly sauté the radish leaves with the onions and deglaze with the stock. If using, add the potatoes, spring onions, chives, and garlic and simmer over low heat. Add the cream. Season with salt and black pepper to taste. Purée the soup and season again. If using, add the bacon or ham and stir. Serve among plates. The boiling soup can be poured into hot, rinsed, twist-off jars and, once sealed, turned upside down. After 5 minutes, turn them upside down and let cool. The soup will keep in the refrigerator for 4-6 weeks.