Radish Greens Soup
3 Tb. unsalted butter (45 ml)
1/3 cup diced onion (80 ml)
2 bunches radish greens, cleaned (about 2 cups or 480 ml)
1 large turnip, peeled and diced (about 1 cup, 240 ml)
4 cups chicken stock (1 liter)
2 cups water (480 ml)
1 cup heavy cream (240 ml)
1 tsp. salt (5 ml)
1 tsp. black pepper (5 ml)
1 tsp. garlic powder (5 ml)
1 tsp. ground thyme (5 ml)
In a medium stockpot, melt butter over medium heat. Stir in onions, and sauté until transparent. Add radish greens, and cook until wilted, about 4 minutes. Add turnips, chicken stock, and water and cook, stirring occasionally, until turnips are tender. Force the mixture through a food mill or sieve into a medium bowl (this is easiest to do in several smaller batches). Stir in the heavy cream, and season with salt, pepper and thyme. Strain the puréed mixture again through a fine mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest, if desired.
4 servings, each: 255 cal, 22 g fat (13 sat.), 7 g carb (1 g fiber), 8 g protein, assuming that radish greens are equivalent to turnip greens - I could not locate a reliable count).
You could substitute other greens, of course, whatever you have available or ready in the garden. You can also mix several different kinds of greens.
3 Tb. unsalted butter (45 ml)
1/3 cup diced onion (80 ml)
2 bunches radish greens, cleaned (about 2 cups or 480 ml)
1 large turnip, peeled and diced (about 1 cup, 240 ml)
4 cups chicken stock (1 liter)
2 cups water (480 ml)
1 cup heavy cream (240 ml)
1 tsp. salt (5 ml)
1 tsp. black pepper (5 ml)
1 tsp. garlic powder (5 ml)
1 tsp. ground thyme (5 ml)
In a medium stockpot, melt butter over medium heat. Stir in onions, and sauté until transparent. Add radish greens, and cook until wilted, about 4 minutes. Add turnips, chicken stock, and water and cook, stirring occasionally, until turnips are tender. Force the mixture through a food mill or sieve into a medium bowl (this is easiest to do in several smaller batches). Stir in the heavy cream, and season with salt, pepper and thyme. Strain the puréed mixture again through a fine mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest, if desired.
4 servings, each: 255 cal, 22 g fat (13 sat.), 7 g carb (1 g fiber), 8 g protein, assuming that radish greens are equivalent to turnip greens - I could not locate a reliable count).
You could substitute other greens, of course, whatever you have available or ready in the garden. You can also mix several different kinds of greens.
Copyright 2000, excerpted from Cooking TLC Volume 1
If you like these recipes, you'll LOVE the book - order today!
Radish soup is a healthy recipe.
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