Raleigh Downtown Farmer's Market

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Creamy Radish Green Soup


What you’ll need:

2 tablespoons of butter or olive oil

1 medium onion, chopped

1 bunch of radish greens, chopped

2 medium potatoes, sliced

4 cups of vegetable broth

Salt and pepper to taste

1/3 cup of Greek Yogurt

4 radishes, thinly sliced



Step 1:

Heat your olive oil or butter in a large stock pot and sauté the onions until soft.  Add the chopped radish greens and potatoes.  Cover with the vegetable broth and bring to a boil, skimming off any foam that rises to the surface.  Reduce to a simmer and cook until the greens are soft and the potatoes are cooked.  If you prefer a lighter, brothier soup, skip to step 3.

Step 2:

If you prefer a heavier soup, remove some of the greens and potatoes, and puree the rest with an immersion blender.  Add reserved greens and potatoes back to the puree and heat through.

Step 3:

Remove from heat and season to taste.  Add a dollop of yogurt and the thinly sliced raw radishes.