Description
A soup for all seasons and all radishes. In winter, black radish is best, or even daikon radish. In summer, red radish work will and the soup can be served hot or chilled like a gazpacho.
Ingredients
- 15g unsalted butter or 1 Tbsp olive oil
- 1 white onion, chopped
- 2 black radishes, peeled or 500g red radishes, halved, plus more for the garnish
- 1 medium russet potato, peeled and cut into chunks
- ¼ tsp. salt
- 1/8 tsp. white pepper
- 1 Tbs. prepared horseradish sauce
- 2 Tbs. crème fraîche, plus more for garnish, optional
Instructions
- Heat the butter in a medium saucepan over medium heat. Add the onion, and sauté 5 minutes, or until soft and translucent.
- Add the radishes, potato, salt, pepper, and 850ml water. Bring the soup to a boil, reduce heat to medium-low, and simmer, covered, 30 minutes.
- Remove the soup from the heat, stir in the horseradish, and purée in a food processor or with an immersion blender until smooth. Add the crème fraîche, if using, and purée until combined. Add salt and pepper, taste and adjust seasonings as needed. Serve topped with grated radish.