Radish Top Soup and Slow-Roasted Radishes Recipe

Radish Top Soup and Slow-Roasted Radishes Recipe
Staff Writer
Radish Top Soup and Slow-Roasted Radishes
Viviane Bauquet Farre

Radish Top Soup and Slow-Roasted Radishes

One of the things that excites me the most is to take a humble vegetable and turn it into something exquisite. Like... a simple radish. I love to serve this soup side by side with the roasted roots. Take a bite of the sweet, fennel-infused roots along with a spoonful of the spicy, silky green-top soup and you’ll agree: The humblest of vegetables can truly be transformed into a heavenly experience.

3
Servings
801
Calories Per Serving
Deliver Ingredients

Notes

Note: The soup will keep for about 3 days in the refrigerator or 1 month in the freezer.

Ingredients

For the roasted radishes

  • 12 ounces watermelon radishes, peeled and cut into ¼-inch slices
  • 12 ounces regular radishes, quartered
  • 2 teaspoons fennel seeds, crushed in a mortar
  • 1/2 teaspoon teaspoon sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon maple syrup
  • 3 tablespoons extra-virgin olive oil

For the soup

  • 3 tablespoons extra-virgin olive oil
  • 1 1/4 cup shallots, halved and sliced thinly
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, sliced thinly
  • 8 ounces Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 3 cups vegetable stock
  • 2 1/2 cups water
  • Sea salt and freshly ground black pepper, to taste
  • 12 ounces radish tops or mustard greens, tough stems removed, cut into ½-inch strips
  • 1 tablespoon crème fraîche
  • Lemon-infused oil, for garnish

Directions

For the roasted radishes

Preheat the oven to 425 degrees.

Place the radishes in a heavy-bottomed, nonstick roasting pan large enough to hold the slices in a single layer. Season with the fennel seeds, salt, and pepper. Drizzle the maple syrup and olive oil on top. Toss well, cover tightly with aluminum foil and bake until very tender, tossing once halfway through the cooking, about 45 minutes.

Remove the foil and toss the vegetables carefully so as not to break them. Return to the oven, uncovered, and bake until golden, about 12-15 more minutes. Remove from the oven and keep warm.

For the soup

Heat a large, heavy-bottomed soup pot over medium-high heat. Add the olive oil, shallots, red pepper flakes, and garlic. Sauté until softened, stirring occasionally, about 2-3 minutes. Add the potatoes, stock, and water. Season with salt and pepper, to taste.

Bring to a boil over high heat. Add the radish tops, stir well, and continue to boil until wilted, about 1-2 minutes. Reduce heat to medium, cover the pot and simmer for 20 minutes until the potatoes are tender.

Add the crème fraîche and purée the soup with an immersion blender or food processor until silky smooth. Taste and adjust the seasoning if needed and keep warm. Place a small mound of the roots on a plate. Ladle the soup in a small bowl and place next to the roots. Drizzle the infused oil on the soup and serve immediately.

Nutritional Facts

Total Fat
31g
44%
Sugar
41g
46%
Saturated Fat
19g
79%
Cholesterol
105mg
35%
Carbohydrate, by difference
82g
63%
Protein
41g
89%
Vitamin A, RAE
253µg
36%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
313mg
31%
Choline, total
108mg
25%
Fiber, total dietary
7g
28%
Fluoride, F
50µg
2%
Folate, total
99µg
25%
Iron, Fe
14mg
78%
Magnesium, Mg
107mg
33%
Manganese, Mn
2mg
100%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
409mg
58%
Riboflavin
1mg
91%
Selenium, Se
45µg
82%
Sodium, Na
1680mg
100%
Thiamin
1mg
91%
Water
548g
20%
Zinc, Zn
5mg
63%

Radish Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Radish Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.