Name: Creamy Radish and Potato Soup
Yield: 4
Ingredients: 2 tbsp canola oil; 1 smallish onion, chopped; 8 oz radishes, sliced; 8 oz potatoes, peeled and cubed; 2 cups milk (or a milk substitute or water or broth); ½ tsp salt; ½ tsp black pepper; 1 watermelon radish cut into matchsticks for garnish (other varieties work, too, especially ones with an internal colour that contrasts with the soup colour); chopped greens for garnish (radish greens, parsley, and chives all work well); sour cream for serving

Creamy Radish and Potato Soup

AuthorSydney Penner

Yields4 Servings

Cooked radishes seem a completely different vegetable from raw radishes. They're mild and slightly sweet, and with none of the bite for which raw radishes are known.

I like using Green Luobo radishes for this recipe, in part because they give the soup a subtle green hue, but, really, any winter radish will work. Even spring radishes will work in a pinch.

Think of the following recipe as a base with which to experiment and add to. I like adding a cup or two of cooked peas, for example, after pureeing the rest of the ingredients. You can add a chopped apple at the same time you add the potatoes for a sweeter soup. Or add some Urfa pepper for a gentle heat. Or a combination of the above. Or something else entirely ... there are lots of possibilities here.

2 tbsp canola oil

1 smallish onion, chopped

8 oz radishes, sliced

8 oz potatoes, peeled and cubed

2 cups milk (or a milk substitute or water or broth)

½ tsp salt

½ tsp black pepper

1 watermelon radish cut into matchsticks for garnish (other varieties work, too, especially ones with an internal colour that contrasts with the soup colour)

chopped greens for garnish (radish greens, parsley, and chives all work well)

sour cream for serving

Heat oil in a large saucepan over medium or medium-high heat. Add onions and radishes. Stir frequently and cook until onions and radishes are translucent (6-8 minutes).

Add potatoes, milk, salt, and pepper. Bring to a boil, reduce heat to a simmer, cover, and cook until the potatoes are tender. Stir occasionally to avoid burning.

Puree with an immersion blender until smooth. Taste and add salt and/or pepper if needed.

Top each serving with some radish matchsticks and a dollop of sour cream. Sprinkle some greens on top.

Ingredients