Radish cream soup

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 bunch radishes, depending on size
• 100 g double cream cheese
• 100 g crème fraîche
• 2 tbsp butter
• ¾ liter chicken broth
• ½ tsp salt and pepper, freshly ground white
• 1 pinch(s) of cayenne pepper
• 1 pinch of nutmeg, freshly grated
• 1 lemon(s), juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely chop the onion. Carefully wash the radishes and their leaves, reserving a few nice leaves. Purée the radishes with the remaining leaves, the cream cheese, and the crème fraîche in a blender. Melt the butter in a soup pot and fry the onion until translucent. Stir in the radish purée and chicken stock, bring the soup to a boil, cover, and simmer gently over low heat for 20 minutes. Cut the remaining radish leaves into thin strips. Season the soup with salt, pepper, cayenne pepper, nutmeg, and lemon juice, serve, and sprinkle with the radish leaves. This soup is also delicious cold; it makes a pleasant snack on hot days; it’s inexpensive and easy to make.