In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness, while leaving plenty of sweet, earthy flavors to enjoy. Using smaller radishes will give the soup a pretty pink hue, like the one pictured here, while larger radishes result in an almost white soup.
creamy radish soup
Creamy Radish Soup
Ingredient
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2 tablespoons extra-virgin olive oil
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2 cups sliced radishes (from 2 bunches), divided
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½ cup chopped onion
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1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes
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2 cups low-fat milk
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½ teaspoon salt
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1/4-1/2 teaspoon white or black pepper
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¼ cup reduced-fat sour cream
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1 tablespoon chopped fresh radish greens or parsley
Instructions
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Heat oil in a large saucepan over medium-high heat. Add 1 3/4 cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.
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Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids.)
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Slice the remaining 1/4 cup radishes into matchsticks. Serve each portion of soup topped with 1 tablespoon sour cream, some radish matchsticks and a sprinkling of radish greens (or parsley).