I always make the slightly spicy radi soup in advance. The radish is only cooked for a short time so that it can also be used as a vegetable (as in this recipe). Let the frozen soup thaw.

Bring to the boil in a saucepan and season to taste, because freezing will lose some of the heat.

Then put the soup in a coarse sieve (we just want the broth). The insert is tossed in butter and serves as a vegetable accompaniment to the main course.

Put the broth back in the pot and briefly heat it up again and season to taste.

Mix the radish pieces and chives together, seasoning a little.

This starter soup is served in preheated plates and the radishes / chives are added. So everyone can take from the deposit how much he likes.

The broth tastes like radish and the insert rounds off the taste deliciously. This is a particularly fine starter. Baquette was served with it.