John Myers
Contents
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Ingredients
- 2 bunch Organic radishes with leaves
- 3 Spring onion
- 1 tbsp Butter
- 2 tbsp Flour
- 800 ml Vegetable broth
- 100 ml Cream
for seasoning
- Salt
- Pepper from the grinder
- 1 tsp Grated lemon peel
- 2 tsp Freshly squeezed lemon juice
for garnish
- 16 Daisy
- 3 Radish
Instructions
- Clean and wash the spring onions and cut into fine rings. Wash the radishes thoroughly, separate the leaves and roughly chop them. Slice the radishes and save a few slices to decorate.
- Heat the butter in a stockpot. Sweat 2/3 of the radishes and spring onions in them without letting them take on color. Scatter the flour and sauté briefly. Pour in the vegetable stock and cover the soup, simmer over low heat for about 7 minutes.
- Fold in the remaining radishes, the radish leaves, add the cream and puree the soup with the magic wand. Heat the radish soup again briefly and season well with salt, pepper, lemon zest and lemon juice.
Serving
- Rinse the daisies with cold water and let them dry on kitchen paper.
- Divide the radish soup between four soup plates and garnish with radish slices and daisies. Crispy fried baguettes, rolls or farmhouse bread are also served.
- Enjoy the preparation and bon appetite!
Nutrition
Serving: 100gCalories: 82kcalCarbohydrates: 4.5gProtein: 0.9gFat: 6.7g
