Jim Coleman Recipes
Radish & Greens Soup
Do not throw away those wonderful radish greens; they are an excellent source of iron and taste just as good as expensive watercress.
Heat the butter or oil in a soup pot over medium heat.
Toss the radish greens for 1 minute in the hot butter. Cover with the stock and bring to a boil.
Add the potatoes and simmer until the soup tastes good, 20 to 30 minutes. Pass through a food mill and then strain if necessary.
Meanwhile, place the radish slices and vinegar in a small pot, add water to cover, and bring to a boil. Season with salt and pepper; simmer 3 to 4 minutes, and drain. Add the slices of radishes to the strained soup.
In a small bowl, mix the mustard with the chosen sour cream. Mix two ladles of the soup into this mixture, and whisk the mixture back into the bulk of the soup.
Correct the final seasoning and serve immediately, with bread on the side and cheese passed in a bowl.
Makes 6 Servings