Piquant Radish Soup with Sour Cream

This recipe comes from Vegetarian Times magazine and can be found in the April/May 2013 issue on p. 64. I was drawn to this recipe because of the color of the soup, I like radishes in my salad, but I've never had them on anything else before. The recipe in the magazine called for crème fraîche instead of sour cream, but I couldn't find any crème fraîche in the grocery store and I already had all of the ingredients that I needed to purchase. I don't think the sour cream detracted from the soup, you can use either.

-1 lb. radishes, halved (3 cups)
-1 medium russet potato, peeled and cut into chunks
-1 medium white onion, quartered
-1 Tbs. unsalted butter
-3 1/2 cups of water
-⅛ tsp. white pepper
-1 Tbs. prepared horseradish sauce
-2 Tbs. sour cream, plus more for garnish, optional

Process all of the vegetables in the food processor until they are in small pieces. The onion should be done first, then the food processor should be wiped out and the potato and radishes done (this can be put in a bowl together). I did my vegetables in the Magic Bullet in small batches and it turned out fine.

Saute the onions in the bottom of a large pot, until the onions are golden brown.

Add the radishes, potatoes, 3 1/2 cups of water and white pepper.
Bring to a boil, reduce to a simmer and simmer covered for thirty minutes.
Remove from the heat and add the horseradish, puree with an immersion blender.
Add some sour cream and puree again.
Season with salt if desired.

Serve with radish greens, radishes and sour cream if desired.

I was a little disappointed in this soup -- it wasn't bad but it was a little flavorless. If you're looking to make this soup I would recommend adding a little garlic into the soup with the onion, or perhaps subbing a little vegetable broth for part of the water. The soup is meant to be a pretty pink so you don't want to ruin that by putting in too much broth, but I think a little broth or a vegetable bouillon cube would let the color to still shine through.


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