Radish top soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Starter
Method
Put a large saucepan or casserole on a medium high heat. Add a 2 or 3 tablespoons of olive oil and add the shallots to the pan, softening the shallot in the hot oil for a minute or two before adding the garlic. Turn the heat down slightly and cook the garlic and onion for another 2 or 3 minutes before adding the potato. Add the butter, allowing it to melt and then mix all the ingredients around the saucepan until everything is well coated in butter and oil.
Pour in the stock and water, season generously with sea salt. Bring to the boil and then add the radish tops, which you can roughly chop if you wish. Reduce the heat after a minute or two to a low simmer and leave to cook for 15 minutes until the potatoes are completely cooked through.
Puree the soup with a stick blender until very smooth and green. Serve with crème fraîche or cream if you wish and always fresh crusty bread.
Ingredients
3 shallots, sliced very thinly
2 garlic cloves, sliced thinly
250g potatoes, peeled and cut into small cubes
extra virgin olive oil
1l good vegetable stock
500ml water
350-400g radish tops, washed
sea salt
freshly cracked black pepper
2 tsp lemon juice
good handful of fresh parsley leaves, roughly chopped
50g butter
Method
Put a large saucepan or casserole on a medium high heat. Add a 2 or 3 tablespoons of olive oil and add the shallots to the pan, softening the shallot in the hot oil for a minute or two before adding the garlic. Turn the heat down slightly and cook the garlic and onion for another 2 or 3 minutes before adding the potato. Add the butter, allowing it to melt and then mix all the ingredients around the saucepan until everything is well coated in butter and oil.
Pour in the stock and water, season generously with sea salt. Bring to the boil and then add the radish tops, which you can roughly chop if you wish. Reduce the heat after a minute or two to a low simmer and leave to cook for 15 minutes until the potatoes are completely cooked through.
Puree the soup with a stick blender until very smooth and green. Serve with crème fraîche or cream if you wish and always fresh crusty bread.
