A surprising soup with a slightly peppery yet creamy flavor and a beautiful color. I couldn’t just eat one cup!
I chose something different a delicious radish cream soup. A surprising soup with a slightly peppery yet creamy flavor and a beautiful color. I couldn’t just eat one cup!
GROWING RADISHES AND STORAGE
You can easily grow radishes yourself and they have quick results. You sows seed in a line behind each other, wait 4 to 6 weeks and if the radish is pretty big, you harvest it. The little ones you can just left to grow further. By removing the large radishes, the small once get more space to grow. Wash them off immediately and pull the leaves off. The foliage extracts moisture from the radish, which makes it spongy and it will have a shorter shelf life. 
Are there any problems with growing radishes you ask? The only thing you have to consider when growing radishes is that the soil remains moist. When it will become dry the radishes will burst and you certainly don’t want that. Grow them yourself and in spring, summer and fall you always have fresh radishes at hand.
But you can also just buy radishes in bags at the grocery store. Is the foliage (green) still attached then you first take that off. Then save them lightly packed in the refrigerator. That way the remain good for about two weeks.
Print
Creamy Radish Soup
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A vibrant soup with a surprisingly creamy texture and subtle peppery notes. This is comfort food elevated!
Ingredients
- 1 lbs (454 g) radishes
- 5 oz (150 g) cream cheese
- 1/3 cup (80 ml) cream
- 4 cups (946 ml) chicken stock
- 1 onion
- 2 tbsp sunflower oil
- salt and pepper
- parsley
Instructions
- Cut the green tops off the radishes, wash and clean them, then cut into small slices.
- Put the radish slices in a food processor with the knife attachment.
- Add cream cheese and whipped cream.
- Grind until smooth.
- Chop the onion finely.
- Heat oil in a pan, then add the onion once hot.
- Stir-fry the onion until translucent (about 3-5 minutes).
- Pour the radish mixture and broth into the pan and bring to a boil.
- Simmer for 20 minutes on low heat.
- Season with salt and pepper.
- Garnish with parsley.
Notes
- For a smoother soup, strain the soup through a fine-mesh sieve after simmering.
- To reduce the peppery bite of the radishes, lightly roast them in the oven at 400°F (200°C) for 15-20 minutes before processing.
- Leftover soup can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 6
- Cholesterol: 20
Frequently Asked Questions
What type of radishes should I use for this soup?
You can use any variety of radishes, but for the best flavor and creamy texture, consider using white or red radishes.
How should I store leftover radish soup?
Store leftover Creamy Radish Soup in an airtight container in the refrigerator for up to three days, and reheat gently on the stove.
Can I use the radish greens in the soup?
While the radish greens can be used in other recipes, they are not recommended for this soup as they may alter the creamy flavor and texture.
I was given radishes, more than I knew what to do with – but thanks to your recipe, I discovered a wonderfully subtle soup That brought a smile to my face and an addition to my list of recipes not to be forgotten.
That’s great to hear Tom, thanks for sharing!
can this soup be frozen