Radish Leaf Velouté — Chez Dugas (Print)

A smooth, savory soup highlighting tender radish greens and simple vegetables.

Cook: 15-20 mins

Yield: 1 batch

Radish Leaf Velouté

Notes

If air bubbles form after blending, gently stir and let the soup rest 1-2 minutes. Radish slices are optional and meant only as a garnish.

Ingredients

4 oz white or yellow onion, diced
2 garlic cloves, chopped
2 medium yellow potatoes, cut for boiling
2 tsp chicken-style bouillon powder
2 1/2 cups water
1 large bunch radish leaves
salt and fresh pepper to taste
radish, thinly sliced or petite diced (optional)

Instructions

Thoroughly rinse and clean radish leaves.
Lightly saute the onion and garlic until softened but not browned.
Transfer to a pot. Add potatoes, water, and bouillon. Cook 12-15 minutes, until potatoes are tender.
Add rinsed radish leaves and some black pepper. Cook 2-3 minutes, until leaves are wilted.
Blend into a smooth velouté using an immersion blender.
Season with salt to taste.
Serve hot with extra black pepper at the table.

Makes 1 batch