Guest guest Posted September 17, 2008 Report Share Posted September 17, 2008 I made this some time ago. Now you remind me I am going to make it again. I got the recipe off line. I added some garlic powder, and instead of the green onions in the beginning, I grated a half of an onion, and added some green onions at the end for more of a garnish. I always do that with green onions because their flavor is so suttle in recipes. Hugs, Chanda Radish Top Soup 2 Tb olive oil Greens from 2 bunches of very fresh radishes, coarsely chopped 3 green onions, thinly sliced 2 medium potatoes, thinly sliced 3 cups vegetable or vegetaroam " chicken " style broth 1/2 cup cream (optional) Salt and pepper to taste Radishes and chives for garnish Heat the oil in a saucepan. Add the greens, sliced onions and potatoes. Toss until leaves wilt. Add 2½ cups broth. Simmer, covered, over low heat until potatoes are soft, about 15 minutes. Put soup in a blender or food processor and puree until smooth. Return to pan and stir in remaining broth until the soup reaches the desired consistency. Add cream if desired. Season with salt and pepper. Heat soup and ladle into bowls. Garnish with thin slices of radish or chives. ------------- Have you cooked the tops? They are delicious. They cook up fast like spinach. Great flavor. Make sure you rinse, rinse and rinse then again. Get all the soil off of them. Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2008 Report Share Posted September 17, 2008 oh, and I forgot to say, I just made the 3 cups of broth with my vegetable base better than bouillon. hugs, Chanda - Puterwitch Wednesday, September 17, 2008 2:56 PM Re: Radishe Top Soup I made this some time ago. Now you remind me I am going to make it again. I got the recipe off line. I added some garlic powder, and instead of the green onions in the beginning, I grated a half of an onion, and added some green onions at the end for more of a garnish. I always do that with green onions because their flavor is so suttle in recipes. Hugs, Chanda Radish Top Soup 2 Tb olive oil Greens from 2 bunches of very fresh radishes, coarsely chopped 3 green onions, thinly sliced 2 medium potatoes, thinly sliced 3 cups vegetable or vegetaroam " chicken " style broth 1/2 cup cream (optional) Salt and pepper to taste Radishes and chives for garnish Heat the oil in a saucepan. Add the greens, sliced onions and potatoes. Toss until leaves wilt. Add 2½ cups broth. Simmer, covered, over low heat until potatoes are soft, about 15 minutes. Put soup in a blender or food processor and puree until smooth. Return to pan and stir in remaining broth until the soup reaches the desired consistency. Add cream if desired. Season with salt and pepper. Heat soup and ladle into bowls. Garnish with thin slices of radish or chives. ------------- Have you cooked the tops? They are delicious. They cook up fast like spinach. Great flavor. Make sure you rinse, rinse and rinse then again. Get all the soil off of them. Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 Sounds good but I'd be left with too many radishes (not a fan)!!! Do you think it would work with turnip greens or would they be too strong? I got some yesterday and cut the turnips off already (to save for Cdn Thanksgiving). I need to use the turnip greens soon. I suppose just using them like Collards would be good. Paula P.S. I love making stock from my vegetable scraps too! , " Puterwitch " <puterwitch wrote: > > > I made this some time ago. Now you remind me I am going to make it again. I got the recipe off line. I added some garlic powder, and instead of the green onions in the beginning, I grated a half of an onion, and added some green onions at the end for more of a garnish. I always do that with green onions because their flavor is so suttle in recipes. > Hugs, > Chanda > > Radish Top Soup > 2 Tb olive oil > Greens from 2 bunches of very fresh radishes, coarsely chopped > 3 green onions, thinly sliced > 2 medium potatoes, thinly sliced > 3 cups vegetable or vegetaroam " chicken " style broth > 1/2 cup cream (optional) > Salt and pepper to taste > > Radishes and chives for garnish > Heat the oil in a saucepan. Add the greens, sliced onions and potatoes. Toss until leaves wilt. Add 2½ cups broth. Simmer, covered, over low heat until potatoes are soft, about 15 minutes. Put soup in a blender or food processor and puree until smooth. Return to pan and stir in remaining broth until the soup reaches the desired consistency. Add cream if desired. Season with salt and pepper. Heat soup and ladle into bowls. Garnish with thin slices of radish or chives. > > ------------- > > Have you cooked the tops? They are delicious. They cook up fast like spinach. Great flavor. Make sure you rinse, rinse and rinse then again. Get all the soil off of them. > Donna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2008 Report Share Posted September 18, 2008 Oh I love turnip greens. I cook them up in some broth, olive oil, and garlic powder, and a touch of sage and thyme too, just a touch. hugs, Chanda - peej2e2 Thursday, September 18, 2008 10:14 AM Re: Radishe Top Soup Sounds good but I'd be left with too many radishes (not a fan)!!! Do you think it would work with turnip greens or would they be too strong? I got some yesterday and cut the turnips off already (to save for Cdn Thanksgiving). I need to use the turnip greens soon. I suppose just using them like Collards would be good. Paula P.S. I love making stock from my vegetable scraps too! , " Puterwitch " <puterwitch wrote: > > > Recent Activity a.. 67New Members b.. 55New Files Visit Your Group Need traffic? Drive customers With search ads on Find helpful tips for Moderators on the Groups team blog. Come check out featured healthy living groups on . Quote Link to comment Share on other sites More sharing options...
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