Radish Arugula Soup

INGREDIENTS

1    bunch red radishes*

2    tablespoons butter

1    cup chopped leeks

1    cup chopped celery, about 2 stalks

2    cups chopped arugula (2 ounces)

2    cups water

1    cup low sodium chicken broth

1    small potato, peeled, diced ½ inch (1 cup)

METHOD

Separate the radishes from the tops, reserving both. Wash and trim the radishes, removing the roots and tops. Slice thinly and set aside. Wash the radish greens and remove any hard stems. Chop and set aside.

In a large sauce pan over medium heat, add and melt the butter. Add the leeks and cook for 2 to 3 minutes until they are softened. Add the celery and sliced radishes and cook until the celery is softened, about 3 minutes. Add the arugula and cook, stirring, until it is wilted.

Add the water, chicken broth, potato and reserved radish greens, bring to a boil, reduce heat to a simmer, cover and cook for 15 to 20 minutes until all the vegetables are tender. Working in batches if necessary, add to a food processor or blender and process to a puree. Serve in individual dishes with a dollop of sour cream or yogurt if desired.

*NOTE: The radishes I used were quite large and, unfortunately, not very tasty. They also lacked the hotness that they usually have. Thus, there wasn’t a lot of radish flavor in the final soup. I have found that smaller radishes have more overall flavor than large ones and would recommend their use. Don’t worry about the hotness, it cooks away.