Radish soup

Radish soup

Total: 40 min. | Active: 20 min.
vegetarian
Nutritional value / person: 375 kcal
, Fat: 37 g
, Carbohydrate: 6 g
, Protein: 4 g

Ingredients

4 person

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

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

To garnish

water, boiling
20 g garden cress, finely chopped
1 dl olive oil
2 pinch salt
50 g sour single cream
½ bunch radishes, very thinly sliced
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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.

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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