Radish season — delicate and simple, this creamy potato and radish soup is a nourishing and tasty first course.
When you think of radishes, bright red and crunchy, you want to eat them raw in salads, or for the bold, enjoy them like candy.
This time I was given so many (thanks Mara) that I tried making this creamy potato and radish soup.
Alternatively, you can cook the radishes simply boiled, sautéed in a sweet-and-sour mix with balsamic and honey, make a carpaccio, or a pesto.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients Creamy Potato and Radish Soup
- 1 shallot
- 1 carrot
- 3 tbsp extra virgin olive oil
- 2 potatoes
- 7 oz radishes
- 2 1/8 cups vegetable broth
- 1 pinch sea salt
- 1 tsp thyme
- 1 sprig parsley
Steps Creamy Potato and Radish Soup
Wash and chop the shallot and half the carrot. Pour one tablespoon of extra virgin olive oil into a pot with the chopped vegetables and sweat for 3 to 4 minutes.
Add the potatoes — washed, peeled and cut into pieces — the radishes washed and halved, the vegetable broth, a pinch of salt and the thyme.
Cook the soup over low heat for 25 minutes, check for doneness, turn off the heat, adjust seasoning and use an immersion blender to purée until smooth and velvety.
Serve garnished with raw radish slices, parsley and toasted croutons.
Tips and Variations
The creamy potato and radish soup can be kept for two days in the refrigerator in a well-sealed container. You can replace the potatoes with orange sweet potatoes, or substitute the radishes with daikon or beetroot.
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