Posted by Lisa
Radish Top, Potato & Sunchoke Soup
The Victory Garden Cookbook is a wonderful resource for how to prepare a variety of vegetables. I like it because it is organized by vegetable, in alphabetical order and each vegetable’s section starts with a history and informational segment on the vegetable followed by how to prepare it and then some actual recipes (most with some possible variations) at the latter part of the section. This book was recommended by a friend and one of the recipes that she specifically recommended was Radish Top Soup. It is a creamy potato based soup and since I had some radish tops and some leftover potatoes and sunchokes from previous weeks’ shares hanging out in my refrigerator, I decided to alter the recipe to accomodate what I had on hand. The resulting soup was very tasty. The radish tops are very mild and they add pretty green specks to the creamy soup. My family liked the contrast between the starchy flavor of the potatoes and the sweeter flavor of the sunchokes. It was a hit and the whole pot was finished in one meal. I served it with some grilled ham and cheese sandwiches to round out the meal.
Radish Top, Potato & Sunchoke Soup
adapted from The Victory Garden Cookbook
- 4 tablespoons butter
- 1/2 cup chopped onions
- 5 cups assortment of potatoes and/or sunchokes, chopped in 1/2″ pieces
- tops from one bunch of radishes, roughly chopped
- 6-7 cups of liquid (water or stock), enough to cover vegetables
- sea salt
- 1/2 cup heavy cream or half and half
- freshly ground pepper
Melt butter in a soup pot. Add onions and cook until golden, about 5 minutes. Stir in chopped potatoes and sunchokes. Cook for 5 minutes. Add chopped radish tops and cook until wilted. Pour water or stock in to cover the vegetables. Season with salt and pepper. Simmer until potatoes and sunchokes are tender. Remove from heat and stir in cream or half and half and adjust seasonings. Serve hot.
