Monday, April 22, 2013

Piquant Radish Soup with Creme Fraiche

I found this article in the May issue of Vegetarian Times.
I loved the pink color and also the flexibility of using a radish for something different than just raw on my salad!

1) The Recipe:

2) The Ingredients:

1) I ended up buying 5 bunches of easter egg radishes because they were on sale at the local health food market.  I wonder if I had just purchased red or watermelon radishes if the soup would have been pinker.

2) I also ended up purchasing Creme Fraiche which is simular to sour cream.  You can easily make your own with cream and buttermilk.  Sour cream would probably work fine, or just cream.

Creme Fraiche:  2 cups cream, 1- 2 Tbls. Buttermilk.  Mix and leave at room temperature for 8-24 hours or until thickened.  Stir and refrigerate for up to two weeks.

Here are the radishes after being washed:

After cooking the onions in butter or oil (if you want it to be vegan), I then added the potatoes and radish and simmered them in onions and water (but stock is also great) for around 30 minutes.  (until they became soft.)  Notice the how in the second photo the water has turned pink.

I then blended the soup and added horseradish and creme fraiche.  Some creme fraiche can also be saved for the side.  You can serve either hot or chilled.

Final notes:  I would double the amount of white pepper, and horseradish (try to purchase horseradish without lots of preservatives and additives).  I would also add the horseradish and creme fraiche right at the end.  Salt to taste.

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