Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 cup 146g / 5.1oz Chopped leeks (both white and green parts) - washed well

  3. 3 cups 438g / 15oz Potatoes - chopped (medium)

  4. 6 Radishes - stems and tips Removed - then chopped

  5. 3 Radish greens - thoroughly washed

  6. 5 cups 1185ml Weak vegetable stock Salt - to taste Freshly-ground black pepper - to taste

  7. 1 tablespoon 15ml Butter

  8. 3 tablespoons 45ml Grated Parmesan cheese Garnish

  9. 4 Radishes - minced, marinated in A couple drops of balsamico vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saucepan, saute the leeks in the olive oil over medium heat for a few minutes. Add a tablespoon or so of water and cook for 4 to 5 more minutes, until the onions are tender. Stir in the potatoes and radishes and toss over medium heat for a few minutes. Add the stock, bring to a boil, then reduce heat and simmer for 20 minutes. Add the radish greens and simmer for 10 minutes. When ready to serve, puree the soup lightly, solids first, so that there's still a texture to it. Return to the saucepan, stir in the butter and cheese, then ladle into bowls and top with a sprinkling of marinated minced radish. Serve hot to 4 people.


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