Description
A vibrant soup with a surprisingly creamy texture and subtle peppery notes. This is comfort food elevated!
Ingredients
Units
Scale
- 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