Radish cream soup

Ingredients for 4 servings:

• 3 bunch radishes, with the green leaves
• 200 g potatoes, floury
• 1 shallot(s)
• 2 tbsp butter
• 900 ml vegetable broth, from the jar
• 100 g crème fraîche
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash and trim the radishes thoroughly. Set aside 10 radishes with their greens. Roughly chop the rest along with the greens. Peel and roughly dice the potatoes. Peel and finely dice the shallots. Heat the butter in a saucepan. Sauté the shallots until translucent, then add the potatoes and radishes with their greens and sauté everything. Pour in the vegetable stock and bring everything to a boil. Cover and simmer for about 20 minutes. Then puree the soup with a hand blender and stir in the crème fraîche. Season with salt and pepper. Slice five radishes and finely dice five. Stir the diced radishes into the soup immediately. Slice the reserved leaves into strips. Ladle the soup into warmed bowls, garnish with the radish slices and scatter with the greens. Serve the soup immediately with baguette or ciabatta bread.