in Soup Recipes

Potato and radish leaf soup with shrimp

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Ingredients for 4 servings:

  • 150 g radish leaves
  • 400 g floury potatoes
  • 1 onion(s)
  • 50 g butter
  • 500 ml vegetable stock
  • 250 ml whipped cream
  • 150 g shrimp(s)
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash, drain, and chop the radish leaves, reserving enough for garnish and cutting them into thin strips. Dice the potatoes and onion and sauté in half the butter. Deglaze with stock and cream and simmer for 15 minutes. Add the chopped radish leaves and puree. Season with salt, pepper, and nutmeg and serve in preheated soup bowls. Fry the shrimp in the remaining butter for 2-3 minutes before adding them to the soup along with the radish leaf strips.

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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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