It’s radish season! Raw radishes in salads, grilled with butter & salt, or sautéed with mint and onions—radishes take on completely different personalities depending on how you prepare them. The greens offer a whole different culinary perspective that is often overlooked. We had to adopt out our bunny for the sake of Kevin’s lungs (allergy-induced asthma), which has left us trying to find new ways to use up plant parts we used to feed to the bunny. Radish greens are one thing I am glad I learned how to cook with! They are so delicious, and have tons of nutrients. You can sautée them like you would other greens, or, you can make them into this crazy simple soup. It is simultaneously earthy, fresh and zesty.
Radish Green & Potato Soup
- 2 T. olive oil
- 1 shallot
- 1 clove garlic
- 1 large bunch radish greens
- 2 large potatoes
- 2-3 c. water (or broth) (enough to cover potatoes in pan)
- 2 T. parsley
- salt & pepper, to taste
- hot sauce, to taste
- chives, parsley, mint, sprouts, etc. for topping
- Chop shallot, parsley, & garlic
- Heat olive oil in large pot over medium heat. Add shallot & garlic. Sauté, stirring frequently, until shallots are translucent.
- Chop radish greens and add to pot. Sautée until wilted.
- Wash & dice potatoes. (You can peel them if using russets, but I used yellow potatoes with pretty thin skin & left it on. No need to peel red ones, either.)
- Add potatoes to pot and add water or broth to just cover top of potatoes.
- Bring to boil; reduce heat and simmer for about 10-15 minutes, or until potatoes are tender.
- Season with salt and pepper.
- Remove from heat; purée with an immersion blender or in batches in the blender.
- Ladle into bowls. Top each bowl with a few dashes of hot sauce.
- Finely chop remaining herbs and place on top of soup.