Piquant Radish Soup with Crème Fraiche
Adapted from recipe by Vegetarian Times Editors
Serves 6
Never thought of cooking radishes? You’ll be shocked at how sweet and flavorful they are when roasted, grilled or braised! In this visually beautiful soup, we turn a bouquet of radishes into a hearty, creamy and spicy puree. Butter and crème fraiche add richness to the soup – if omitting, you may want to blend in a bit of oil to give it body.
Ingredients
- 1 TBS unsalted butter
- 1 medium white onion, chopped
- 1 lbs red radishes, chopped
- 1 medium russet potato, peeled and chopped
- 1/8 tsp white pepper
- 3 ½ cups vegetable stock
- 1 TBS prepared horseradish
- 2 TBS crème fraiche, plus more for garnish
- Small knob of fresh horseradish, optional
Heat butter in saucepan over medium heat. Add onion, and cook 3 minutes, or just until translucent. Add radishes and potato, white pepper and vegetable stock (or water will do in a pinch). Bring soup to a boil, reduce heat to medium-low and simmer, covered, for 30 minutes.
Remove soup from heat and stir in prepared horseradish. Puree in batches in blender or food processor until smooth (because the liquid is hot, be sure to secure the lid well and don’t blend too much at a time, to prevent burns). When the soup has been pureed, add crème fraiche (you can substitute yoghurt or sour cream if you have it on hand) and stir until combined. Taste for salt, and season if necessary. Bowl up while warm if serving hot, or cool down to chill in refrigerator if serving cool.
Serve garnished with radish, radish greens, some grated fresh horseradish, and/or crème fraiche.