Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 Comforting Radish Greens and Leek Soup 1 tablespoon olive oil 1 cup chopped leeks, both white and green parts, washed really well 3 medium potatoes, peeled and cut into chunks not baby dices 6 radishes, stems and tips removed, chopped 3 bunches radish greens, thoroughly washed and I mean really rinse them 5 cups vegetable stock salt to taste freshly ground black pepper to taste 1 tablespoon butter or margarine 3 tablespoons grated Parmesan cheese (optional) Garnish; 4 radishes and 2 green conions chopped, minced, marinated in a couple drops of balsamic vinegar In a large saucepan, saute the leeks in the olive oil over medium heat for a few minutes. Add a tablespoon or so of water and cook for 4 to 5 more minutes, until the onions are tender. Stir in the potatoes and radishes and toss over medium heat for a few minutes. Add the stock, bring to a boil, then reduce heat and simmer for 20 minutes. Add the radish greens and simmer for 10 minutes. When ready to serve, puree the soup lightly, solids first, so that there's still a texture to it. Return to the saucepan, stir in the butter and cheese, then ladle into bowls and top with a sprinkling of marinated minced radish and gree onions. Serve hot. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 This sounds so good. I have never used radish tops, I always ross them. I can't wait to give them the taste test now. Darlene , Donnalilacflower <thelilacflower wrote: > > Comforting Radish Greens and Leek Soup > > 1 tablespoon olive oil > 1 cup chopped leeks, both white and green parts, washed really well > 3 medium potatoes, peeled and cut into chunks not baby dices > 6 radishes, stems and tips removed, chopped > 3 bunches radish greens, thoroughly washed and I mean really rinse them > 5 cups vegetable stock > salt to taste > freshly ground black pepper to taste > 1 tablespoon butter or margarine > 3 tablespoons grated Parmesan cheese (optional) > > Garnish; > 4 radishes and 2 green conions chopped, minced, marinated in > a couple drops of balsamic vinegar > > In a large saucepan, saute the leeks in the olive oil over medium heat for a few minutes. Add a tablespoon or so of water and cook for 4 to 5 more minutes, until the onions are tender. Stir in the potatoes and radishes and toss over medium heat for a few minutes. Add the stock, bring to a boil, then reduce heat and simmer for 20 minutes. Add the radish greens and simmer for 10 minutes. > When ready to serve, puree the soup lightly, solids first, so that there's still a texture to it. Return to the saucepan, stir in the butter and cheese, then ladle into bowls and top with a sprinkling of marinated minced radish and gree onions. > Serve hot. Serves 4. > > > > > Quote Link to comment Share on other sites More sharing options...
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