Radish Soup

INGREDIENTS
2    tablespoons olive oil
2    cups chopped radishes*
½   cup white onion, chopped
2    cups chicken broth
½   cup half-and-half
¼   cup sour cream
6-8 radish leaves for garnish

METHOD

Heat the oil in a large sauce pan over medium-high heat. Add the radishes along with the onion. Cook, stirring frequently, for about 5 minutes until the onions and the radishes are translucent. Add the broth, bring to a boil, reduce heat to a simmer, cover and cook, stirring occasionally, for about 5 minutes.

Working in batches if necessary, transfer to a food processor or blender and process to a puree. Add the half-and-half, stirring, and serve the soup garnished with 2 or 3 radish leaves. This recipe will serve 2 to 4 individuals and is a great soup course in a fancy meal.

*NOTE: When preparing the radishes, save 6 to 8 small leaves. Remove the stems, wash and use them as garnish. Yes, they are edible. See the recipe for Radish Top soup. We don’t waste anything!

From a recipe in Eating Well magazine.