Creamy Radish Soup
| Servings |
Ingredients
- 2 T EVOO
- 2 cups sliced radishes divided, from 2 bunches
- 1/2 cup chopped onion
- 1 medium Yukon Gold potato peeled and cut into 1-inch cubes, about 8 ounces
- 2 cups milk
- 1/2 tsp salt
- 1/4 tsp white or black pepper
- 1/4 cup reduced-fat sour cream
- 1 T chopped fresh radish greens or parsley
Ingredients
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Instructions
- Heat oil in a large saucepan over medium-high heat. Add 1¾ cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally.
- Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more. Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids.)
- Slice the remaining ¼ cup radishes into matchsticks. Serve each portion of soup topped with 1 tablespoon sour cream, some radish matchsticks and a sprinkling of radish greens (or parsley).
Recipe Notes
Adapted from Eating Well (www.eatingwell.com)