I'm not big on wasting food. In fact, my husband would go as far to say that I never throw anything out! When it comes to radish, I don't even throw out the leaves. Why would I when I can make a delicious soup out of them? Throwing away radish leaves would mean missing out on a significant source of calcium, iron, magnesium, folate, vitamin A, C, K and other nutrients. In other words, the leaves are the most nutritious part of the plant! And with a subtle, peppery taste, these young leaves make a fine soup.
Radish are in season right now and those vibrant colors at your farmer's market will suck you in to buying them. Let it happen! Just make sure to wash the leaves thoroughly to remove any dirt and grit and keep only the bright green leaves that are not wilted or yellowing. This soup also tastes great chilled on a hot summer's day.
By the way, you can use radish leaves in lots of other ways, too, like sautéing them, making pesto or simply adding them to a salad, smoothie or sandwich (but stick with the smaller and tender leaves when using raw). Enjoy!
Simple Radish Leaf Soup with Whipped Feta
for the soup
2 tablespoon olive oil
1 leek (white part only), sliced thin
1 small garlic clove, minced
Radish leaves from 2 bunches of radishes (each bunch has about 10 radishes)
2 medium yukon gold potatoes, peeled, halved lengthwise and sliced into 1/2-inch thick half-moons
4 cups of low-sodium veggie broth
1 teaspoon salt, and pepper to taste
for the whipped Feta
1/2 cup of goat or sheep's milk feta
1 tablespoon + 1 teaspoon olive oil
make it :
In a large skillet, heat the olive oil over medium heat. Add leek and sauté until softened, stirring once in a while. Add the potatoes and garlic and sauté 2 more minutes. Add veggie broth, salt and pepper to taste. Bring to a boil. Add the radish leaves, stir well, and continue to boil until wilted. Reduce heat to medium-low, cover and simmer for about 20 minutes, until the potatoes are tender.
Purée the soup with an immersion blender or a food processor until smooth. Taste and adjust the seasoning if needed and keep warm.
Meanwhile, in a food processor, blend the feta and 1 tablespoon olive oil until smooth. Transfer to a small bowl and drizzle with the remaining 1 teaspoon olive oil. Set aside until you're ready to add it to the soup. I added about 1 teaspoon of the whipped feta to the soup, but hey, it's totally up to you if you wish to add more. Garnish with a couple of thin-sliced radish rounds, et voila!
Note : Tea towel in this post by Brian Farrell art & design, handmade in New Jersey http://brianfarrellartanddesign.bigcartel.com/product/maps-tea-towel