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Add a photoServings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 c. minced leeks (both white and green parts) washed well
- 3 med potatoes minced
- 6 x radishes stems and tips removed then minced
- 3 bn radish greens thoroughly washed
- 5 c. weak vegetable stock Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. butter
- 3 Tbsp. grated Parmesan cheese
- 4 x radishes chopped, marinated in a couple drops of balsamico vinegar
Directions
- In a large saucepan, saute/fry the leeks in the extra virgin olive oil over medium heat for a few min. Add in a Tbsp. or possibly so of water and cook for 4 to 5 more min, till the onions are tender. Stir in the potatoes and radishes and toss over medium heat for a few min. Add in the stock, bring to a boil, then reduce heat and simmer for 20 min. Add in the radish greens and simmer for 10 min.
- When ready to serve, puree the soup lightly, solids first, so which there's still a texture to it. Return to the saucepan, stir in the butter and cheese, then ladle into bowls and top with a sprinkling of marinated chopped radish.
- Serve warm to 4 people.
- Comments: This Italian soup is hearty and thick in texture, yet light and elusive in taste. Without the radish garnish, I do not think anyone would guess - or possibly believe - which you're feeding them the green stuff which's attached to radishes. It's a delicious and fairly bland soup which makes a great lunch with a sandwich...and a nice first course to a rustic meal.
- Description: "(Crema di Foglie di Ravanelli)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 66 | 39% |
| Total Fat 7.47g | 9% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 89mg | 4% |
| Potassium 537mg | 15% |
| Total Carbs 22.61g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.43g | 1% |
| Protein 4.07g | 7% |
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