Radish season, this delicate and simple cream of potatoes and radishes, a nutritious and tasty first course.
When you think of radishes, bright red and crunchy, you get the urge to eat them raw, in salads, or for the more adventurous, to enjoy them like candies.
This time I was gifted so many (thanks Mara) that I tried to make this cream of potatoes and radishes.
Alternatively, you can also simply boil the radishes, sauté them in a sweet and sour sauce with balsamic and honey, make a carpaccio, or the pesto.
Try looking at other similar recipes:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Cream of Potatoes and Radishes
- 1 shallot
- 1 carrot
- 3 tablespoons extra virgin olive oil
- 2 potatoes
- 7 oz radishes
- 2 cups vegetable broth
- 1 pinch sea salt
- 1 teaspoon thyme
- 1 sprig parsley
Steps for Cream of Potatoes and Radishes
Wash and chop the shallot and half a carrot. Pour a tablespoon of extra virgin olive oil and the chopped mix into the pot, let it stew for 3 or 4 minutes.
Add the potatoes, washed, peeled, and cut into pieces, the radishes washed and halved, the vegetable broth, a pinch of salt, and thyme.
Cook the soup for 25 minutes on low heat, check the cooking, turn off, adjust the flavor, and blend with the hand blender until smooth.
Serve garnished with slices of raw radish, parsley, and toasted croutons.
Tips and Variations
The cream of potatoes and radishes, if leftover, can be stored for two days in the refrigerator sealed well. You can replace potatoes with sweet orange potatoes, and radishes with daikon or red beet.
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