Cream of Radish Soup

Radishes make surprisingly good soup! Although I've made this a couple of times now and I have to say, make sure you get some radishes with good flavour. The first time I made it we were fairly unimpressed, but then I tasted some of the raw radish and realized they just didn't have any oompf to them. The looked so nice! Crisp, and neither woody nor spongy. Unfortunately they tasted just watery. This may be a hazard of the weather we have been having this spring, I don't know.

If you can't get fresh dill (it is a bit early for it at this point) replace it with a teaspoon of dried dill weed.

The photo is actually of the first batch I made, and the next time I decided to grate the raw radishes instead of chopping them. You could chop them, but I would suggest more finely than the ones in the picture if you decide to do that. I found the ones chopped as you see just a bit too coarse.  

4 to 6 servings
30 minutes prep time

2 to 3 bunches (32 to 36 medium) red radishes
2 tablespoons unsalted butter
4 to 6 green onions
3 cloves of garlic
2 tablespoons finely minced fresh dill
1 teaspoon salt
freshly ground black pepper to taste
4 tablespoons barley (or wheat) flour
3 1/2 cups unsalted chicken or vegetable broth
1/2 cup 10% cream

Trim the radishes and wash them. Set side 2 or 3 for every bowl of soup intended. Trim and slice the rest in fairly thick slices. Save a good handful of the best radish leaves, wash them and chop them. 

Heat the butter in a heavy-bottomed soup pot and add the radishes when it is melted and beginning to bubble. Cook the radishes over medium heat for 6 to 8 minutes, until they have softened and absorbed much of the butter.

Meanwhile, wash, trim, and chop the green onions. Peel and grate the garlic. Wash, dry, and mince the dill.

Add the radish leaves and the green onions to the radishes and cook in until well wilted. Add the garlic and dill, and mix in well. Add the salt and pepper. Sprinkle with the flour, and mix it in well. Once it has cooked in for a minute or so, and there are no more unabsorbed white flecks to be seen, begin stirring in the broth, a little at a time. Once it is all in, let the soup simmer for about 8 to 10 minutes.

While the soup cooks, grate the remaining radishes coarsely. 

Mix the cream into the soup and let it heat through. Transfer it to a blender or food processor (in batches if necessary) and purée the soup until smooth. Serve the soup with grated raw radish mixed in and some sprinkled on top for a garnish. It could be made in advance and re-heated, if required (raw radish added just before serving).




Last year at this time I made Crustless Fiddlehead or Asparagus Quiche.

Posted in: Ontario Food