The large radishes you can find only at farmers markets are perfect for this soup as you won’t need as many and they are easier to slice. If the idea of using radishes in soup sounds unappealing, remember, they are a root vegetable and their crimson color makes for a pretty potage. This soup is also good cold and is perfect with cucumber for a light summer meal. From “Vegetable Love.”
- 3/4 pound red radishes, trimmed and thinly sliced across
- 2 tablespoons red wine vinegar
- 10 ounces floury potatoes, peeled and cut into 1-inch cubes
- 21/2 cups chicken broth
- ½ cup water
- 3 scallions, trimmed and thinly sliced
- Kosher salt and freshly ground black pepper to taste
Toss 21/4 cups of the radish slices with the vinegar in a bowl.
In a medium saucepan, bring the potatoes and stock to a boil. Lower the heat and simmer for 3 minutes. Add the radish slices and vinegar. Cover and return to a boil. Lower the heat and simmer until the potatoes and radishes are tender, about 15 minutes.
In a blender, working in batches of no more than 2 cups, puree the soup until smooth. Scrape the puree back into the saucepan.
Cut the remaining radish slices into thin strips. Stir them into the soup. Bring to a boil. Lower the heat and simmer for 5 minutes. Remove from the heat. Stir in 1/2 cup water, the scallions and salt and pepper. Serve hot, or refrigerate until thoroughly chilled and serve cold. Makes 4 cups; serves 4 as a first course.
Variation: Cold Radish Soup with Cucumber. Refrigerate the soup until cold. Stir in 1 medium cucumber, peeled, seeded and cut into 1/4-inch dice, and, if desired, 1/2 cup plain yogurt. Taste for salt and adjust if necessary. Makes about 5 cups; serves 4 as a first course.
Per serving: 86 calories; 0.5 g fat (0 g saturated fat; 5 percent calories from fat); 18 g carbohydrates; 0 mg cholesterol; 532 mg sodium; 4 g protein; 3 g fiber.