• 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
• salt
• 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.

Serves 4-6.

Adapted from The Victory Garden Cookbook by Marian Morash.