John Myers
Fine Radish Soup with Filler, Pre-soup
The perfect fine radish soup with filler, pre-soup recipe with a picture and simple step-by-step instructions.
- 1 piece Radish soup from my frozen stock see my KB: http://www./rezept/469747/Radi-Suppe-leicht-scharf.html
- 2 tbsp Radishes fresh from our own garden, finely chopped
- 1 tbsp Garlic chives cut into rolls.
- 1 pinch Sea salt from the mill
- 1 pinch White milled pepper
- 1 pinch Freshly grated nutmeg
- 1 pinch Cayenne powder
- I always make the slightly spicy radi soup in advance. The radish is only cooked for a short time so that it can also be used as a vegetable (as in this recipe). Let the frozen soup thaw.
- Bring to the boil in a saucepan and season to taste, because freezing will lose some of the heat.
- Then put the soup in a coarse sieve (we just want the broth). The insert is tossed in butter and serves as a vegetable accompaniment to the main course.
- Put the broth back in the pot and briefly heat it up again and season to taste.
- Mix the radish pieces and chives together, seasoning a little.
- This starter soup is served in preheated plates and the radishes / chives are added. So everyone can take from the deposit how much he likes.
- The broth tastes like radish and the insert rounds off the taste deliciously. This is a particularly fine starter. Baquette was served with it.
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