ramtops

Not cooking much at the moment, but here’s a recipe from my mate Mym, which I will try when I am ensconsed in my new house.

Radish Top Soup

made this for lunch today

v nice, and uses an often thrown away ingredient.

2 Tablespoons Olive Oil

1 Large Shallot, finely chopped

2 Cups Radish Greens, roughly chopped, packed

2 Cups Vegetable Stock

1 Tablespoon Fresh Mint, finely chopped

1 Tablespoon Fresh Parsley, finely chopped

Sea Salt

Freshly ground Black Pepper

Fresh Chives for serving

In a large saucepan, heat oil over medium heat; add finely diced shallots.

Sauté, stirring often, until shallots are soft and translucent.

Add the radish greens and wilt, then add the stock.

Bring to boil; reduce heat and simmer for about 10 minutes.

Add the chopped parsley and mint. Season with salt and pepper, to taste.

Remove from heat; purée with an immersion blender or in blender, in

batches. Top with with freshly chopped chives just prior to serving.

Makes 4 servings.

–

mym

2 tablespoons olive oil
1 large shallot, finely chopped
2 cups radish greens, roughly chopped, packed
2 cups vegetable stock
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh parsley, finely chopped
sea salt
freshly ground black pepper
fresh chives for serving

In a large saucepan, heat oil over medium heat; add finely diced shallots. Sauté, stirring often, until shallots are soft and translucent.

Add the radish greens and wilt, then add the stock. Bring to boil; reduce heat and simmer for about 10 minutes.

Add the chopped parsley and mint. Season with salt and pepper, to taste.

Remove from heat; purée with an immersion blender or in blender, in batches. Top with with freshly chopped chives just prior to serving.

Makes 4 servings.