And finally, our boxes had radishes, radishes, radishes, so here’s a radish soup recipe. Make pesto from the radish greens – using any pesto recipe you like – and dollop that on top of the soup. Perfect way to enjoy both the French breakfast and daikon radishes we found in our box.
Ingredients:
6 tablespoons unsalted butter 1 cup chopped onions 2 cups sliced radishes, any kind 1 cup diced potatoes 4 cups chicken broth, vegetable broth or water Kosher salt to taste Freshly ground black pepper to taste A few gratings of fresh nutmeg
Preparation:
serves 6
In a large saucepan, melt butter and sauté onions until translucent. Add radishes and sauté for just a minute, then add potatoes and broth. You should have just enough to cover the vegetables. Add more if needed. Simmer until potatoes are tender.
Transfer soup to blender to puree, or use an immersion blender. Season to taste with salt and pepper, garnish with nutmeg and radish pesto.
When Linton Hopkins served this soup, he also garnished it with Pickled Shrimp. Here’s a link to that recipe.