Radish Top Soup

6 Tbsp butter                                                                   1 cup chopped onions or white leek portions
8 cups loosely packed radish leaves                            2 cups diced peeled potatoes
6 cups liquid (water, chicken or vegetable stock)     Salt
1/2 cup heavy cream (optional)                                    Freshly ground pepper

Melt 4 Tbsp butter in large saucepan, add onions or leeks, and cook until golden, about 5 minutes.
Stir in radish tops, cover pan, and cook over low heat until wilted, about 8 – 10 minutes.
Meanwhile, cook potatoes until soft in liquid along with 1 tsp salt.
Combine radish tops and cook, covered, for 5 minutes to mingle flavors.
Puree finely.  Add heavy cream if desired and enrich with 2 tbsp butter.  Season to taste. Serve hot.
(To serve cold, omit butter enrichment).

I didn’t have 8 cups of radish tops, so I added in my kale and rapini to make up the difference.  I used non fat half and half instead of the cream.
It was a wonderful soup!

The recipe is [adapted] from The Victory Garden Cookbook

Enjoy!

Cynthia