Don’t through 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 tablespoons butter
1 cup chopped onions or white part of leek
8 cups loosely packed radish leaves
2 cups diced potatoes
6 cups liquid (water, chicken stock or combo)
salt
½ cup heavy cream (optional)
freshly ground pepper
Melt 4 T 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 of salt. Combine with the radish tops and cook covered, for 5 minutes to mingle flavors. Puree finely in a food processor of food mill. Ad the cream if desired and enrich with 2 T of butter. Season to taste with salt and pepper. Serve hot. (serves 4-6)