in Soup Recipes

Radish soup with green pesto and Styrian mountain cheese

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Ingredients for 4 servings:

  • 2 bunch radishes with leaves
  • 1,000 g yogurt, 3.6%
  • 2 lemons
  • 200 g mountain cheese, Styrian
  • 200 ml olive oil
  • 3 tbsp almonds, white, blanched
  • salt and pepper
  • Lemongras
  • chili salt
  • Vegetable stock powder
  • curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the radishes, including the leaves, quarter them, and pick off the leaves. Trim the lemon zest and squeeze the lemons. For the soup, blend the radishes with the juice and zest of one lemon and yogurt until very fine. Season with chili salt, Calcutta curry powder (or similar), salt, pepper, and granulated soup stock. For the pesto, blend the radish leaves, oil, the remaining lemon zest and juice, almonds, and cheese until finely blended. Season with salt, pepper, lemongrass, and curry powder. Serve the soup cold, drizzled with pesto.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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