John Myers
Radish and Parsley Soup
The perfect radish and parsley soup recipe with a picture and simple step-by-step instructions.
- 1 bunch Fresh radishes
- 1 bunch Parsely
- 1 Onion
- 1 tablespoon Butter
- 600 ml Vegetable broth
- 150 ml Cream 10% fat
- 3 tbsp Mashed potatoes from dry product
- Pepper from the grinder
- Nutmeg
- Wash the radishes and cut into thin slices. Wash the inner leaves and finely chop. Wash the parsley, pluck the leaves and finely chop. Finely dice the onion, sauté with the radishes in 1 tablespoon of melted butter. Pour in the vegetable stock and cover for 5 minutes Let simmer on a mild heat. Add the parsley, except for 2 tablespoons, and the radish greens. Bring to the boil again briefly with the cream. Stir in the mashed potatoes and let stand for 1 minute. Season the soup with pepper and nutmeg to taste. Serve with the remaining parsley.
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