Radish Cream Soup
A fresh vegetable soup featuring radishes, potatoes, and a creamy finish. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 bunches radishes (with leaves)
- 150 g starchy cooking potatoes
- 1 Shallot
- 2 tbsp butter
- 900 ml vegetable broth
- 100 g crème fraîche
- Salt
- ground pepper
- nutmeg
Instructions
-
1.
Wash the radishes well, set aside 10 radishes, and roughly chop the rest with the greens. Peel, wash, and cube the potatoes. Peel and dice the shallot.
-
2.
Heat butter in a pot and sauté the shallots until translucent, then add the potatoes, radishes, and greens and brown everything together. Pour in the broth, bring to a boil, cover, and simmer for 20 minutes.
-
3.
Blend the soup with an immersion blender, stir in the crème fraîche, and season with nutmeg, salt, and pepper. Slice 5 radishes thinly and dice another 5 into small cubes. Fold the diced radish into the soup and ladle onto preheated plates, garnishing with radish slices before serving.
