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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium stockpot, melt butter over medium heat. Stir in onions, and saute until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about 35 minutes.

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  • Working in batches, pass the mixture through a food mill into a medium bowl. Stir in cream, and season with salt and pepper. Strain the pureed mixture through a fine-mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil.

Reviews (1)

22 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
10/27/2011
A delicious cream soup! I served this with homemade french loaves..