Best Radish Greens Soup Recipes

Radish Greens Soup image

Provided by Martha Stewart

Yield Makes 8 cups

Number Of Ingredients 9

4 tablespoons unsalted butter
1 large yellow onion, cut into 1/4-inch dice
2 bunches radish greens (about 2 cups), cleaned
6 medium baking potatoes, peeled and cut into1/2-inch dice
4 1/2 cups Homemade Chicken Stock
1 cup heavy cream
Coarse salt and freshly ground pepper
5 radishes, zested
Chervil, for garnish

Steps:

In a medium stockpot, melt butter over medium heat. Stir in onions, and saute until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about 35 minutes.
Working in batches, pass the mixture through a food mill into a medium bowl. Stir in cream, and season with salt and pepper. Strain the pureed mixture through a fine-mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil.

Radish Greens Soup image

Provided by Sunny Yukon

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 tablespoons butter
1/2 large onion, diced
1 large potato, diced
2 1/2 cups radish tops, chopped. The younger the leaves, the more mild the taste (radish greens)
4 cups chicken broth
1/4 cup plain yogurt (or sour cream or heavy cream) (optional)

Steps:

Over medium heat, melt the butter in a large saucepan and saute the onions until tender.
Stir in the potatoes and radish greens.
Pour in the chicken broth (Use less if you want a thicker soup, you can always add broth later to thin it).
Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until potatoes and stems are tender.
Remove from heat and allow to cool a bit. Pour into a blender and blend until smooth. (My upright blender works great, my immersion blender didn't work as well.).
Return to the saucepan. Reheat on low if needed. Stir in the yogurt (this makes it creamier, but it is tasty without it too). Optional is to dish up the soup first, then put a small dollop of yogurt into the bowl and give it a little swirl.
I find this soup is very versatile. If the radish leaves are younger, then the soup more mild so I may add different seasonings. Our family has wide tastes, so I'll serve it as is and let individuals add a dash of tobasco or other seasonings, or sprinkle on some cheese. Sometimes I add in a carrot or other leftover veggies with the potatoes.

Radish Greens Soup image

Provided by Marion Wilting

Time 30m

Number Of Ingredients 8

Steps:

1. Cut the greens from the radishes, wash thoroughly and then chop finely
2. In a saucepan heat the olive oil, then add the chopped greens, stew in the oil for one or two minutes, then add the broth
3. Bring to a light boil, cover and let simmer for about 10-15 minutes
4. In a mixer or with an immersion blender puree the soup, adjust with salt, pepper and nutmeg or mace to taste
5. Stir in cream and cream cheese and shortly bring to a boil, then serve immediately. Garnish with some slices of radishes, if desired