Radish Leaf Soup
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| 2 TBS | butter |
| 1 | large onion, chopped |
| 2 | bunches radish leaves, chopped |
| 2 | garlic cloves, minced |
| 4 | tomatoes, peeled and chopped |
| 1 1/2 quarts | vegetable water or beef or chicken stock |
| 1/4 c | uncooked rice |
| 1 | large russet potato, peeled and chopped |
| 1/2 c | K6MAY's Creme Fresh |
| salt and white pepper to taste | |
| sliced radishes for garnish | |
| chopped fresh parsley for garnish |
| Melt butter in heavy saucepan. Add onion and cook until tender but not brown. Add radish leaves; cook until wilted. Add garlic and tomatoes; cook 3 minutes. Add stock, rice and potato; bring to boil, reduce heat and simmer about 40 minutes. Put through blender or processor in batches. When soup is smooth, return to pan and heat almost to boiling, stirring constantly. Remove from heat. Stir in cream fresh and adjust seasoning to taste. Pour into soup bowls and garnish each serving with radishes and parsley. |
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