in Soup Recipes

Radish soup

updated

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Ingredients for 2 servings:

  • ½ stalk(s) leek
  • 1 bunch of radishes
  • 400 ml vegetable stock
  • 1 processed cheese wedge (20% fat) or 20 g young Gouda, grated
  • Iodized salt
  • pepper
  • nutmeg
  • curry
  • some lemon juice (a few drops)
  • 1 slice(s) toast bread, whole grain
  • 2 tbsp chives, cut into rolls

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

a delicious spring recipe

Set aside the tender radish leaves. Wash and trim the leeks and radishes. Cut the leeks into fine rolls and the radishes into small cubes. Bring to a boil in the broth and simmer for 5 minutes. Dice the cheese and melt it in the soup. Puree everything and season with the spices and lemon juice. Finely chop the radish leaves and add them. Toast the bread, cut it into cubes, and sprinkle it with the chives on top of the soup before serving. Also delicious with kohlrabi or turnips; in this case, use about 150g.

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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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