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Epicurious

Grandmother's Radish Leaf Soup

3.8

(14)

Recipe information

  • Yield

    Serves 6

Ingredients

3 large bunches radishes
1 tablespoon butter
1 very large onion, chopped
4 russet potatoes (about 1 1/2 pounds), peeled, chopped
3 cups water
2/3 cup milk

Preparation

  1. Step 1

    Cut leaves from radishes and wash well. (Reserve radishes for another use.) Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add radish leaves and sauté until wilted, about 2 minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are tender, about 20 minutes.

    Step 2

    Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over medium heat until hot. Season soup with salt and pepper.

TagsSoupSoup/StewRadishRoot VegetableVegetableRusset PotatoPotatoOnionStarterDinnerGluten FreeNut FreeVegetarianQuickEasy30 Minutes or Less5 Ingredients or FewerSimmerBlenderBon Appétit
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