Radish soup

Radish soup

Total: 35 Min. | Active: 35 Min.
Nutritional value / people: 375 kcal
, Fat: 37 g
, Carbohydrate: 6 g
, Protein: 4 g


4 people


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


1tbsp olive oil
1 shallot, chopped
2 ½bunches radishes incl. green parts, radish quartered, half the greens set aside
½ cucumber, peeled, deseeded, cut into pieces
5dl vegetable bouillon
150g sour single cream

To garnish

water, boiling
20g garden cress, finely chopped
1dl olive oil
2pinches salt
50g sour single cream
½bunch radishes, very thinly sliced
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How it's done


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.

Good to know
Tip: Serve the soup lukewarm or cold.
Tip: Use the remainder of the radish leaves as a salad.

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