Sunday, September 13, 2009

Radish Top Soup

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
  1. Simmer quartered potatoes in 6 C. good chicken stock (leftover from poached chicken)
  2. Sautee sliced leeks in several TBs of good butter until lightly browned
  3. Wilt the roughly chopped radish leaves and stems (washed of course) with the leeks
  4. After 5-6 minutes, add the leeks and leaves to the potatoes
  5. Bring to a boil, then simmer on low for 10 minutes
  6. Puree the veggies and slowly add stock, cream, and a little butter until you have a smooth consistency.
  7. 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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Kudya Bwino Bwino (Eating Well) © 2009