Radish- Potato Soup

Ingredients

• 1 bundle radishes (organic quality)
• 1 Shallot
• 70 g waxy potatoes (1 waxy potato)
• 0.5 tbsp yogurt butter
• 400 ml classic vegetable broth
• Salt
• white pepper
• 0.5 lemon
• 2 tbsp soy cream
• nutmeg

Instructions

1. 1.

   Separate the radish leaves from the stems. Wash and clean the leaves, set aside a few tender ones, roughly chop the rest. Set aside three nice radishes for garnish, use the remaining radishes elsewhere.

2. 2.

   Peel and dice the shallot.

3. 3.

   Wash, peel, and finely dice the potato.

4. 4.

   Heat the yogurt butter in a pot, sauté the chopped radish leaves and shallots for 2 minutes with occasional stirring over medium heat.

5. 5.

   Add the potatoes. Pour in the broth, season with salt and pepper. Bring everything to a boil once, then cover and simmer on low heat for 20 minutes.

6. 6.

   Meanwhile, squeeze half a lemon. Wash and clean the reserved radishes, peel them if desired, and slice as thinly as possible.

7. 7.

   Puree the soup very finely with an immersion blender. Stir in the soy cream and bring the radish-potato soup to a quick boil. Grate some nutmeg directly into the pot and season the soup with salt, pepper, and about 2 teaspoons of lemon juice.

8. 8.

   Blend the soup again briefly with the immersion blender. Serve in preheated bowls and garnish with the reserved radish leaves and sliced radishes.