I just planted my first radish crop this year, and I can't wait for harvest. I found this soup recipe last year in an Eating Well magazine, and ended up making it several times throughout radish season. Dave and I love adding radishes to salads, because of the crunch and spice they add. We've grown various varieties of radishes, and have come to love the Cherry Bette variety the most. You can use any variety of radish in this soup recipe. I like to add turkey breast to the soup to make it a little more filling, but that is optional. I hope you try it!!
Creamy Radish Soup
2 tablespoons extra-virgin olive oil
2 cups sliced radishes, divided - I use a handheld mandolin to make it quick!
1/2 cup chopped onion
1 medium Yukon Gold potato - peeled and cut into 1" cubes
2 cups low fat milk
1/2 teaspoon salt
1/4 - 1/2 teaspoon white pepper - black pepper is ok, too
1/4 cup reduced-fat sour cream
1 tablespoon fresh radish greens or parsley, chopped (optional)
1 Cup roasted turkey breast, cubed (optional) - I heat it in the microwave, so it's warm going into the soup
1. Heat oil in a large saucepan over medium-high heat. Add 1 3/4 cups radishes and onion. Cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally, until the potato is tender, about 5 minutes more.
2. Working in batches, puree the mixture in a blender, or in the pan with an immersion blender, until smooth.
3. If you are adding the turkey breast, put it in now.
4. Slice the remaining 1/4 cup radishes into matchsticks. Serve each portion of soup topped with 1 tablespoon sour cream, some radish matchsticks and a sprinkling of radish greens or parsley.
Thanks to Eating Well Magazine, 2014, for the basic recipe!