Recipe information
Yield
Serves 6
Ingredients
3 large bunches radishes
1 tablespoon butter
1 very large onion, chopped
4 russet potatoes (about 1 1/2 pounds), peeled, chopped
3 cups water
2/3 cup milk
Preparation
Step 1
Cut leaves from radishes and wash well. (Reserve radishes for another use.) Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add radish leaves and sauté until wilted, about 2 minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are tender, about 20 minutes.
Step 2
Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over medium heat until hot. Season soup with salt and pepper.
