A good broth is easy to make and worth the effort - what little it requires! Our freezer fills up with various bones and trimmings, which eventually find their way into a simmering pot. (Usually upon the demands of a particular person.) I was intrigued by the Victory Garden Cookbook recipe for radish top soup. This seemed a promising way to use the leaves, which you'll recall were partly responsible for our earlier radish conversion experience. Here, I was left with the chance to use them apart from the root. Personally, I like greens of all sorts - spinach, collards, mustard, even pumpkin leaves ("mnkhwani ndi mtedza" - pumpkin leaves with peanut flour). Radish leaves are also spicy with a slightly "fuzzy" texture. That makes them the perfect addition to a creamy soup like leek and potato.
The Method
- Simmer quartered potatoes in 6 C. good chicken stock (leftover from poached chicken)
- Sautee sliced leeks in several TBs of good butter until lightly browned
- Wilt the roughly chopped radish leaves and stems (washed of course) with the leeks
- After 5-6 minutes, add the leeks and leaves to the potatoes
- Bring to a boil, then simmer on low for 10 minutes
- Puree the veggies and slowly add stock, cream, and a little butter until you have a smooth consistency.
- Season with S&P and enjoy.
The Result
We have a quart of excellent soup in the fridge for later eating. I guess this is a good excuse to make some whole grain bread today. After a breakfast of zeppoles, a dinner of soup and salad may be in order - but Sundays are made for grilling.
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