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Categories:Viewed: 56 - Published at: 2 years ago
Ingredients
- 6 tablespoons unsalted butter
- 12 cups radish greens (from 4 large bunches of radishes), coarsely chopped
- 1/2 pound scallions, white and tender green, cut into 1-inch lengths
- 4 1/2 cups water
- Salt and freshly ground white pepper
- Croutons
Method
- In a large saucepan, melt 3 tablespoons of the butter over moderately high heat.
- Add the radish greens and scallions and cook, stirring occasionally, until wilted, about 4 minutes.
- Add the water, bring to a boil and simmer until the vegetables are tender, about 10 minutes.
- Let cool slightly.
- Puree the soup in batches in a blender, about 2 minutes per batch.
- Gently reheat the soup in a clean saucepan.
- Swirl in the remaining 3 tablespoons of butter and season with salt and white pepper.
- Serve in shallow soup plates, garnished with the Croutons.
