Spring Radish Soup
Ingredients
- 1/2 cup extra virgin olive oil ⓘ
- 1/4 cup finely chopped garlic cloves
- 1 lb. sweet Videlia onion, small dice ⓘ
- 1 lb. organic carrots, peeled, small dice ⓘ
- 2 cups organic celery, small dice
- 1 1/2 lbs. washed red radishes, preferably ends trimmed
- 1 lb. yukon gold potatoes, washed, small dice ⓘ
- 1 quart heavy cream
- 1 gallon vegetable stock ⓘ
- 3 tablespoons kosher salt
- 1 tablespoon fresh ground black pepper ⓘ
- 4 tablespoons fresh squeezed lemon juice ⓘ
- Fresh cilantro, fresh basil, chopped for garnish ⓘ
- 3 oz. honey ⓘ
Instructions
- In a large sauce pot on low-medium heat, place oil, onions, celery, and carrots in pot. Sweat out vegetables until translucent, or about 8-10 minutes.
- Add garlic, and saute for about 2 minutes, until aromatic.
- Add radishes, potatoes, lemon juice, and stock to pot. Simmer on low-medium heat until potatoes and radishes are soft, about 30-35 minutes.
- Using an emersion blender, (if not applicable, turn soup off, chill until cool, and puree in batches with standing blender) puree mix until smooth. While blending, add heavy cream, salt, pepper, and honey until completely incorporated.
- Ladle into soup bowls, and garnish with fresh chopped cilantro and basil blend. Also very nice with a crusty, warm baguette or Artisan bread.
Nutrition & Diet Analysis (per serving)
692
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).