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Garlic and Lemon Radish Soup Ingredients • • • • • • • • • • •

1 1/2 pounds white potatoes 25 radishes 4 tablespoons butter 5 cloves garlic 1 cup scallions 2 cups spinach 6 cups chicken stock 2 tablespoons lemon juice 1 tablespoon white wine 1 tablespoon lemon pepper 1/3 cup heavy cream

Directions 1. Scrub the radishes and potatoes with an abrasive plastic pad reserved for vegetables, followed by rinsing. Remove tops and leaves. 2. Peel and cube the potatoes. Chop the radishes, save and shop the green parts of the scallion. 3. Rinse and tear the spinach into pieces. Mince the garlic after removing rough stem portion. 4. Steam or boil the potatoes and radishes about 15 minutes until tender. 5. In the meantime, melt the butter in a large pot or medium-high heat. Saute the garlic 30 seconds then add scallions and saute another 30 seconds then add the radish tops and spinach and saute until greens are wilted and bright green. 6. Add the chicken stock and bring to a simmer. Add the lemon juice, white wine and lemon pepper seasoning and stir for about 15 minutes. 7. Add the cooked potatoes and radishes. Use a stick blender to puree the soup in the pot or cool and work in batches to puree the soup in a standard blender. Add the cream and stir to combine. 8. Cook for 15 more minutes while covered, stirring frequently.


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