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Delicate Radish Green And Leek Soup ... Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. Serve warm to 4 people.
4. 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.
5. Description: "(Crema di Foglie di Ravanelli)"

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