Yield: 1 servings
|4 tablespoons||Unsalted butter|
|1 large||Yellow onion; cut in 1/4" dice|
|2 bunches||Cleaned radish greens -; (abt 2 cups)|
|6 mediums||Peeled baking potatoes; cut in 1/2" dice|
|4½ cup||Chicken stock|
|1 cup||Heavy cream|
|Coarse salt; to taste|
|Freshly-ground black pepper; to taste|
|Chervil; for garnish|
In a medium stockpot, melt butter over medium heat. Stir in onions, and sauté until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about 35 minutes. Pass the mixture through a food mill into a medium bowl in several batches. Stir in the heavy cream, and season with salt and freshly ground pepper. Strain the puréed mixture through a fine mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil. Makes 8 cups.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "8 cups" Per serving: 1372 Calories (kcal); 135g Total Fat; (90% calories from fat); 11g Protein; 21g Carbohydrate; 450mg Cholesterol; 9767mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 27 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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