I believe I have mentioned before that we have a small garden at our new house. David and I have planted a variety of seeds to see what the soil is like and have had a few success and a few duds.
One of the big successes is radishes! Radishes are probably the easiest thing to grow from seeds. This week was the perfect time to pick the first round of radishes and we got quite a few.
A few of the radishes were quite large.
When you grow your own vegetables you don’t want to waste anything. Which is why this week’s recipe used the radish greens. Radish greens are like turnip greens, kale, and spinach. You could fry them in some oil. They would be great with eggs or tossed in a salad. This week, I cooked them in a soup.
Radish Greens Soup
2 tbsp butter (less guilt with the lack of cream)
1 leek, white/light green parts, chopped, cleaned
1 onion, chopped
2 medium potatoes, peeled and chopped
3 garlic cloves, smashed and paper removed
4-6 cups chicken broth
1 1/2 cup radish greens, rinsed and chopped
4 radishes, shredded (Garnish)
1. Heat a large saucepan over medium heat. Melt butter and add leek and onion. Saute until soft.
2. Mix in potatoes and garlic. Pour chicken stock into the pot an inch over the veggies. Bring to a boil. Lower heat to a simmer, cover, cook until potatoes are fork tender.
3. Add radish greens. Check for seasoning. Cook for 2 minutes.
4. Blend soup with a stick blender. Serve with shredded radishes, crackers, and bread.
This was delicious! What do you do with radish greens?