Radish Leaf Velouté
A smooth, savory soup highlighting tender radish greens and simple vegetables.
4 oz
white or yellow onion, diced
2
garlic cloves, chopped
2
medium yellow potatoes, cut for boiling
2 tsp
2 1/2 cups
water
1
large bunch radish leaves
salt and fresh pepper to taste
radish, thinly sliced or petite diced (optional)
- 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.
• Cook: 15-20 mins
Makes 1 batch
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Notes from Craig
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.