Looking for a creative way to use up those radishes? Chef Tammy Brawley featured this comforting radish soup on Real Virginia, the weekly television program produced by Virginia Farm Bureau.
Radish Soup
1 stick butter
1 red onion, sliced
2 pounds radishes, rinsed, trimmed, and quartered
2 red potatoes, diced
1 tablespoon kosher salt
½ teaspoon white pepper
1 cup water
3 cups milk
Begin by melting the butter in a pot over medium-high heat. Add the sliced onion, radishes, diced potatoes, salt, pepper, and water. Bring everything to a boil, then lower the heat and let the mixture simmer for approximately 30 minutes.
Gradually pour in the milk, heating the soup until it is hot but not quite boiling. Use an immersion blender to blend the soup until it reaches a smooth, creamy consistency.
Ladle the soup into bowls while warm and top with sour cream or Greek yogurt. A side of crusty bread makes the perfect accompaniment.
No immersion blender? You can carefully transfer the hot soup to a standard blender. Be sure to leave a vent at the top, cover it loosely with a towel, and pulse slowly to avoid spills.
