This recipe is by someone named Jean Pinard and I found it on the Mariquita Farm CSA website, which is an excellent resource for farm fresh recipes! I want to try all their recipes! I have made this soup countless times and I have started to call it “Garden Greens Soup” because I use any greens – kale, spinach, collards, radish tops, turnip tops, or beet greens – to make it. It reminds me of a recipe I learned how to make in France.
Here is the recipe copied exactly from the Mariquita Farm website:
Radish Top Soup
Don’t throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green
soup, with a hint of watercress flavor.
- 6 Tb butter
- 1 cup chopped onions or leeks
- 8 cups loosely packed radish leaves
- 2 cups diced peeled potatoes
- 6 cups liquid (water, chicken stock)
- Salt
- 1/2 cup cream (optional)
- Freshly ground pepper
Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.
Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper. Submitted by Jean Pinard
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