- 4 Tbsp butter
- 1 cup chopped onions or leek
- 8 cups loose packed radish leaves
- 2 cups diced peeled potatoes
- 6 cups water or stock
- 1/2 cup heavy cream (optional)
- Fresh ground black pepper
Melt butter in a large saucepan, add onions or leeks and cook until golden, approx. 5 minutes. Stir in radish tops and cover pan. Cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in stock along with 1 tsp. salt. Combine with radish tops and cook, covered, for 5 minutes to mingle flavors. Puree finely in food processor or food mill. Add heavy cream if desired. Season to taste with salt and pepper. Serve hot or cold. Note: less butter can be used and cream is unnecessary. We add whole radishes to the potatoes for more radish flavor.
Adapted from The Victory Garden Cookbook by Marian Morash.