A recipe for a delicious radish cream soup. A surprising soup with a slightly peppery yet creamy flavor and a beautiful color. I couldn't just eat one cup!
Radishes are delicious as an addition to a salad. A little peppery and crispy. Delicious because this vegetable can just put that extra accent. And what I also think is a great way to enjoy them is to dip them in salt. Then it becomes a delicious snack. Nice for Sunday and healthy too. But this time I chose something different a delicious radish cream soup. A surprising soup with a slightly peppery yet creamy flavor and a beautiful color. I couldn't just eat one cup!
Growing radishes and storage
You can easily grow radishes yourself and they have quick results. You sows seed in a line behind each other, wait 4 to 6 weeks and if the radish is pretty big, you harvest it. The little ones you can just left to grow further. By removing the large radishes, the small once get more space to grow. Wash them off immediately and pull the leaves off. The foliage extracts moisture from the radish, which makes it spongy and it will have a shorter shelf life.
Are there any problems with growing radishes you ask? The only thing you have to consider when growing radishes is that the soil remains moist. When it will become dry the radishes will burst and you certainly don't want that. Grow them yourself and in spring, summer and fall you always have fresh radishes at hand.
But you can also just buy radishes in bags at the grocery store. Is the foliage (green) still attached then you first take that off. Then save them lightly packed in the refrigerator. That way the remain good for about two weeks.
Radish cream soup
📖 Recipe
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Ingredients
- 1 pound radishes
- ¾ cup cream cheese
- ½ cup heavy cream
- 2 tablespoons sunflower oil
- 1 onion, finely chopped
- 4½ cups vegetable stock
- salt and pepper
- Fresh Parsley, garnish
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Instructions
- Trim the radish greens, wash the radishes, and slice them.1 pound radishes
- Add them to a food processor with the cream cheese and heavy cream and blend until smooth.¾ cup cream cheese, ½ cup heavy cream
- Heat the oil in a pot and cook the onion for 3 to 5 minutes until soft and translucent, without browning.1 onion, 2 tablespoons sunflower oil
- Add the vegetable stock and the radish mixture. Bring to a gentle boil, then lower the heat.4½ cups vegetable stock
- Let the soup simmer for 20 minutes so the flavors come together and the texture becomes smooth.
- Season with salt and pepper, stir well, and serve warm. Add parsley on top.salt and pepper, Fresh Parsley
Notes
- Refrigerator: Store the soup in the fridge in a sealed container for up to 2 days.
- Reheat: gently on low heat and stir well before serving.
- Freezing is not recommended because the texture can change.
Nutrition
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