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Radish Greens Soup

Source: Food & Wine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
  Serve 6
Be sure to pick bunches of radishes with very fresh-looking leaves for this earthy, slightly bitter soup.
For the Soup:
6 tablespoons unsalted butter
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
For the Croutons:
Three 1/2 -inch-thick slices of firm-textured white bread, crusts trimmed
3 tablespoons unsalted butter
Radish Greens Soup Recipe at
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.

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 Step 1 and refrigerated for up to 8 hours.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Soup's On: Fall Warmth
Nutrition Facts per Serving
Yield:   Serve 6
Calories: 160
Fat. Total: 13g
Fiber: 5g
Carbohydrates, Total: 11g
Sodium: 63mg
% Cal. from Fat: 73%
Cholesterol: 31mg
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Tracy, CA Reviewed: 04/13/2007
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