Radish Top Soup

If you are like me, you hate to throw away anything you brought home from the market that might be edible. Beet greens from red or golden beets, fennel greens and, now, radish tops. Yes, radish tops. You know what I mean, that green stuff above the round red things. Actually, this recipe would probably work for any type of greens.
 
INGREDIENTS
2   tablespoons butter or olive oil
1   medium onion, diced
1   medium to smaller potato, diced
2   cups radish greens, rinsed, drained (2 to 3 bunches)
1 ½  cups chicken or vegetable broth
1   cup water

METHOD

In a large sauce pan, melt the butter over medium-high heat and add the onions. Stirring often, cook the onions for 5 to 6 minutes until they are translucent and softened. Add the potato, the greens, the broth and water. Bring the mixture to a boil, lower the heat to a simmer, cover and cook for 12 to 15 minutes until the potato cubes are soft.

Working in batches if necessary, pour into a food processor or blender and process to a puree. Re-heat if necessary in a clean sauce pan and serve. For garnish, add a few thin radish slices.

Based upon an idea at Allrecipes.com