Be sure to pick bunches of radishes with very fresh-looking leaves for this earthy, slightly bitter soup.
- For the Croutons:
- 3 slices of firm-textured white bread (1/2 inch thick), crusts trimmed
- 3 tablespoons unsalted butter
- For the Soup:
- 6 tablespoons unsalted butter, divided
- 12 cups radish greens (from 4 large bunches of radishes), coarsely chopped
- 1/2 pound scallions, white and tender green, cut into 1-inch lengths
- 4 1/2 cups water
- Salt and white pepper
FOR THE CROUTONS:
Cut the bread crosswise into 3/4-inch strips. Melt the butter in a medium skillet. Add the bread and sauté over moderately high heat until browned all over, about 5 minutes. Drain the croutons on paper towels.
FOR THE SOUP:
In a large saucepan, melt 3 tablespoons of the butter over moderately high heat. Add the radish greens and scallions and cook, stirring occasionally, until wilted, about 4 minutes. Add the water, bring to a boil and simmer until the vegetables are tender, about 10 minutes. Let cool slightly. Puree the soup in batches in a blender, about 2 minutes per batch.
Gently reheat the soup in a clean saucepan. Swirl in the remaining 3 tablespoons of butter and season with salt and white pepper. Serve in shallow soup plates, garnished with the croutons.
The croutons can be stored in an airtight container for 2 days. The soup can be prepared through the pureeing step and refrigerated for up to 8 hours before following the serving instructions.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
160 calories; 13g total fat; 31mg cholesterol; 63mg sodium; 11g carbohydrates; 5g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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