Radish and potato cream soup with peppermint

Ingredients for 4 servings:

• 400 g radishes
• 1 bunch of spring onions
• 400 g potatoes
• 800 ml vegetable stock
• 4 sprigs of peppermint
• 100 g whipped cream
• Salt and pepper, black, from the mill
• 2 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

as a starter or as a vegetarian main course

Trim, wash, and chop the radishes, leaving all but four pieces. Rinse the radish greens, shake dry, and finely chop. Trim, rinse, and slice the spring onions into rings. Peel, wash, and dice the potatoes. Bring the vegetable stock to a boil in a saucepan. Add the diced potatoes and cook for about 15 minutes. After about 10 minutes of cooking, add the chopped radishes, finely chopped radish greens, and the spring onion rings, and simmer. Rinse the peppermint, shake dry, and finely slice the leaves. Thinly slice the remaining four radishes. Purée the soup, then stir in the heavy cream and heat the soup briefly again, seasoning with a little salt and a few grinds of freshly ground black pepper. Ladle the soup into soup bowls or soup plates, garnish with the radish slices and peppermint strips, and drizzle with the rapeseed oil. Fresh baguette goes well with it.