Radish Leaf Soup

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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