Radish-greens soup

Yield: 1 servings

Measure Ingredient
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
5 Radishes; zested
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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