John Myers
Radi Soup Slightly Spicy
The perfect radi soup slightly spicy recipe with a picture and simple step-by-step instructions.
- 500 g Radish freshly young, from our own garden, coarsely grated
- 2 Handful Radish greens, roughly chopped
- 3 liter Vegetable stock see my KB: for this recipe: http://www./rezept/468603/Leicht-verschaerfte-Hack-Timmern-Paprikasuppe.html
- 50 g Butter
- 4 piece Lime zest zest
- 400 g Cream sour cream
- 3 tbsp Flour
- 5 piece Rosemary sprigs from my herb garden
- 5 tbsp Parsley chopped smooth, from my herb garden, as a decoration to eat with
- 2 piece Chopped hot peppers
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 pinch Freshly grated nutmeg
- 1 pinch Cayenne powder
- I can recommend this soup as a pre-soup for various celebrations. As the radi loses its heat when it is cooked, it can take a lot of seasoning. I hope the pictures explain all the work steps.
- The many radios I grow in the garden are mostly used young and not only in soups, but also on bread or as a salad. Everyone can determine the spiciness of the soup themselves.
- Heat the butter (be careful not too strong) and sauté the radish greens and peppers in the butter for a few minutes.
- Then add the lime zest and pour on the broth. Add the rosemary sprigs to the broth (they are removed at the end). Bring everything to the boil briefly.
- Mix the sour cream and flour until smooth. It has to be a fine mass otherwise there may be lumps. Stir into the soup and simmer for 7 minutes.
- Add the radish to the soup and (depending on the thickness of the rasp) simmer for about 5 minutes
- Now stir well and add the spices to taste.
- One more tip from me. Soup like this is easy to freeze. But then only cook the radi for a short time so that it doesn’t get too soft when heated.
- There are variations of this soup. For example: Pass the finished soup through a fine sieve, froth and serve. The vegetables left in the sieve can be eaten as an accompaniment to the main course.
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