for 4 person

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

How it's done

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.

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