Radish Leaf Soup

Ingredients

• 200 g waxy potatoes
• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter
• 2 tbsp flour
• 800 ml vegetable broth
• 6 Radishes
• 150 g radish leaf
• 80 ml heavy cream
• Salt
• a splash lemon juice
• Pepper

Instructions

1. 1.

   Peel and dice the potatoes. Peel and finely dice the shallot and garlic. Sauté together in hot butter briefly. Stir in the flour, add the potatoes, and pour in the broth. Simmer gently for about 20 minutes, stirring occasionally.

2. 2.

   Wash the radishes and leaves; roughly chop the leaves. Dice the radishes finely. Add the radish leaves to the soup and blend until smooth. If desired, strain through a sieve and simmer further to adjust consistency or add more broth.

3. 3.

   Stir in the cream (leaving 4 tbsp aside), add the diced radishes, and season with salt, lemon juice, and pepper.

4. 4.

   Serve in bowls topped with the remaining cream.

5. 5.

   Optionally serve with radish bread on the side.