Whew, was it hot this weekend! Basically the last thing I've wanted to eat these past few days is soup, but I finally got around to editing these pictures of my radish top soup I made a couple weeks ago and the memory of how delicious it was made it too hard not to post. Over the weekend I went to two rooftop gatherings, which I think is a record for me, and it was so nice just to be outside and feeling like summer has finally arrived. On Saturday night I was in bed by 9:30 pm (my perpetual daily goal in life) and was able to catch up on The Handmaid's Tale. Does anyone else watch that show? It is so addicting and amazing!
It doesn't look like the temperatures up here in the Northeast are going to cool off anytime soon, so hopefully I'll be hitting the beach soon - up on the agenda next weekend - check out the Gilmore Girls cocktail list at Grand Army. Have a great week everyone!
In a heavy bottom pot, cook yellow onion and garlic until soft. Add in salt, pepper, and crushed red pepper. Add in celery stalks and cook until slightly soft. Add in vegetable broth and water and bring everything to a simmer. Add in the potatoes and cook until soft. Add in radish tops and milk.
Using either an immersion mixer or a blender, mix together the soup until it is smooth and creamy. Transfer it back into the pot and continue stirring. Serve in soup bowls and top with a tablespoon of creme fraiche and other toppings if you'd like - I used chopped chives and chive blossoms!
Radish Top Soup
- 10 cups fresh radish tops, cleaned and chopped
- 4 tablespoons olive oil
- 2 garlic cloves, chopped
- 1/2 large yellow onion, chopped
- 1 large Yukon gold potato, chopped and peeled
- 2 1/2 cups vegetable stock
- 2 cups water
- 2 small stalks celery, chopped
- 1/2 cup whole milk
- pinch of crushed red pepper
- salt and pepper to taste
- 3 tablespoons creme fraiche