Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Soup
To garnish
How it's done
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Soup
Heat the oil in a pan. Sauté the shallot for approx. 5 mins. Add the radish (excl. leaves) and cucumber, cook briefly. Pour in the stock, bring to the boil, cover and simmer over a low heat for approx. 20 mins. Add the cream, blend until smooth.
To garnish
Blanch the reserved radish leaves in boiling water for approx. 30 secs., dip briefly in ice-cold water, drain and chop finely. Mix in the cress and oil, season with salt. Divide the soup between bowls, finish with the oil, cream and radish.
| Tip: | Serve the soup lukewarm or cold. |
|---|---|
| Tip: | Use the remainder of the radish leaves as a salad. |
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