Radish Greens Soup

Be sure to pick bunches of radishes with very fresh-looking leaves for this earthy, slightly bitter soup.

Slideshow: Warming Soup Recipes

  • Servings: 6

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  • 6 tablespoons unsalted butter
  • 12 cups radish greens (from 4 large bunches of radishes), coarsely chopped
  • 1/2 pound scallions, white and tender green, cut into 1-inch lengths
  • 4 1/2 cups water
  • Salt and freshly ground white pepper
  • Croutons

How to make this recipe

  1. In a large saucepan, melt 3 tablespoons of the butter over moderately high heat. Add the radish greens and scallions and cook, stirring occasionally, until wilted, about 4 minutes. Add the water, bring to a boil and simmer until the vegetables are tender, about 10 minutes. Let cool slightly. Puree the soup in batches in a blender, about 2 minutes per batch.

  2. Gently reheat the soup in a clean saucepan. Swirl in the remaining 3 tablespoons of butter and season with salt and white pepper. Serve in shallow soup plates, garnished with the Croutons.

Make Ahead

The soup can be prepared through Step 1 and refrigerated for up to 8 hours.

Contributed By Photo © Reed Davis Published April 1998

461776 recipes/radish-greens-soup 2013-12-06T23:43:52+00:00 Betsy Benardaud spring|summer|easter|french|soups-and-stews|6|fast|make-ahead|vegetarian|weeknight-dinner|lunch april-1998,radish greens,bitter soup,Betsy Bernardaud,French food,vegetable soup recipes,radish-greens-soup 461776

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