Recipe for Radish Leaf Soup

Members of the Laudato Si Action Committee shared this recipe using radish leaves.  The recipe is courtesy of David Lebovitz.

6 to 8 servings

Use unsprayed or organic radish leaves. Wash well to remove grit. If you don’t have enough radish leaves, make half the recipe or bulk it up with lettuce, arugula, or another mild green. (Spinach, kale, or Swiss chard will overtake the flavor of the radish leaves but are options.) Possible garnishes are pumpkin seeds, sliced radishes, crème fraîche, sour cream, olive oil, freshly cracked black or a pinch of red pepper powder, scallions, edible flowers, fresh herbs, a dollop of pesto, or a dribble of pumpkin seed oil.

2 tbsp butter, salted or unsalted

2 tbsp olive oil

1 large onion, peeled and diced, or 2 leeks, cleaned and sliced

1 1/2 tsp kosher or sea salt

1 tsp freshly ground black pepper

4 cloves garlic, peeled and sliced

2 medium potatoes, washed and diced, peeled or unpeeled (12-16 oz)

2 cups water

12 cups (9 oz) (lightly packed) fresh radish leaves, well rinsed

3 cups vegetable stock

1 tbsp Dijon mustard

1/8 tsp cayenne pepper

1/2 cup heavy cream, sour cream, mascarpone, or creme fraiche – Optional

  1. Heat the butter and olive oil in a soup pot or Dutch oven over medium-high heat. Add the onions and cook, stirring frequently, seasoning them with the salt and pepper, until soft and translucent, about 5 minutes. Add the garlic and stir for a minute or two, to help them release their aroma.
  2. Add the potatoes and 2 cups of water to the pot. Cover, bring to a boil then reduce the heat to a steady simmer and cook until the potatoes are tender when poked with the tip of a sharp paring knife, about 10 to 15 minutes.
  3. Add the radish leaves and stock. Cover, bring to a boil, then reduce the heat and simmer just until the radish leaves are wilted and cooked through. Remove from heat.
  4. If using an immersion blender, add the cream, mustard, cayenne, and cream to the pot and puree until smooth. If using a standard blender, let the soup cool until tepid then puree the soup with the cream and mustard. (Never fill a blender more than half full with hot liquid as it can blow off the lid and cause injuries.) Rewarm the soup and serve with any of the suggested garnishes.

Storage: The soup will keep up to four days in the refrigerator and can be frozen for up to three months.

David Lebovitz 7/7/21, 8(47 AM


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