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About the Recipe
This has to be my favorite way to eat radishes. Once I tried this as a way to use an excess of harvest, and now I grow radishes just so I can make this soup each winter.
Ingredients
around 900g-1kg radish roots, washed, trimmed and quartered (sliced if larger older radishes)
1 red onion
2 medium-large red potatoes diced, alternately for summer 1 cup of sweet corn kernels
110g butter, unsalted (8tbsp) if you want a lower fat version use olive oil and a lower heat.
8-10g Salt - (1tbsp) if you have used salted butter do not add salt until you taste.
3 cups milk (you can use low fat/lactose free, almond/nut milk or broth if you like)
pepper to taste, or hot sauce if you like it spicy
Preparation
melt butter on medium heat in the pan and add in sliced onions and radishes, cook until onions just start to brown and radishes start to soften
add in the diced potatoes (or corn), salt and milk
simmer for around 30 mins careful not to burn the milk, stir frequently
once the potato is cooked though and soft, take off heat to let cool slightly
use an emersion blender or transfer 1-2 cups at a time into a standing blender and blend until smooth. Add pepper or hot sauce to suit your taste.
Serve
optional add a dollop of cream or sour cream on top.
Vitamins and minerals in this dish from your fresh food include, potassium, Vit A, Vit C, Calcium, Iron, folate, B6, thiamin, Copper and its high in fiber