in Soup Recipes

Creamy radish leaf soup with pimpinella

updated

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Ingredients for 2 servings:

  • 4 bunch radishes, leaves only, fresh
  • 4 potatoes, mainly waxy
  • 100 g cream
  • 1 bunch of fresh burnet
  • 50 g butter
  • 1 onion(s)
  • ¾ liter vegetable broth
  • Salt
  • pepper
  • Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Remove the stems from the radish leaves, wash them thoroughly, and drain. Melt the butter in a saucepan and sauté the radish leaves. Peel the potatoes, cut them into small cubes, and add them to the radish leaves along with the finely diced onion. Add the hot vegetable stock and season with salt, pepper, and nutmeg to taste. Simmer for about 20 minutes over medium heat. Remove the soup from the heat and puree with a hand blender. Stir in the whipped cream. Serve sprinkled with finely chopped burnet greens.

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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.

Creamy radish leaf soup with pimpinella

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