Don’t Toss Those Radish Greens! Spring Green Soup
A light and super delicious soup for spring. Make sure you wash the greens well as they tend to hold onto soil and don’t worry about the slightly prickly surface on the leaves - it melts away during cooking. Perfect served before or alongside grilled fish or roast lamb ~ equally yummy with a simple grilled cheese sandwich!
1 Bunch Radish Greens, roughly chopped
2 Spring Green Garlic - whites plus 1“ stalk sliced thin.
(these look like scallions, but have a bigger bulb).
Take 2 Green Garlic Stems and finely chop the lower portion, just above the stalk. Set aside for serving.
1 Shallot or ½ Medium Onion, sliced thin
3-4 New Potatoes, unpeeled and cut into chunks
1 Handful Flat Leaf Parsley, Chopped
2-3 TBSP Olive Oil
3 Cups Rich Chicken or Veggie Broth
1 Cup Water
Heat Olive Oil in a heavy stock pot over medium / low heat. Add Shallots and gently cook for 8-10 minutes until translucent.
Add Green Garlic to the Shallots. Cook additional 5 minutes. You may need to add more Olive Oil to keep from sticking and/or to lower the heat
Add Potatoes, Broth & Water. Bring to a robust simmer and cook for 15 minutes until potatoes are just tender.
Add Radish Greens and Parsley. Turn down to a low simmer and cook 5 to 10 more minutes. Aim to keep those greens green!
Pour Soup Mixture into a blender (or use an immersion blender) and blend until rustic in appearance with bits of greens visible or until super fine and creamy - your preference!
Return to the pot. Add Salt and Pepper to taste.
Sprinkle with chopped Green Garlic Stems to serve.
