Radish cream soup: refreshing and cream, surprising deliciousness
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!
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
Ingredients you need per step are listed below the step in Italic
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
1. Why blend before cooking? This helps the soup become smooth faster and keeps the texture even.
2. How do I keep the soup from tasting sharp? Cook the onion until soft and let the soup simmer long enough. Add salt only at the end.
3. What makes it creamy? The cream cheese gives most of the thickness and smooth texture.
4. Storage
Cool the soup quickly before storing
- 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
Calories: 359kcal | Carbohydrates: 13g | Protein: 5g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 78mg | Sodium: 1262mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1603IU | Vitamin C: 19mg | Iron: 1mg
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