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Fine Radish Soup with Filler, Pre-soup

5 from 5 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 49 kcal

Ingredients
 

  • 1 Radish soup
  • 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 Ground white pepper
  • 1 pinch Freshly grated nutmeg
  • 1 pinch Cayenne powder

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 49kcalCarbohydrates: 5gProtein: 1.1gFat: 2.7g
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Written by John Myers

Professional Chef with 25 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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