Cooking Tips

Judith Hurley's Health Tips

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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.


  • 1 tablespoon unsalted butter
  • 3 cups chopped radish greens from 3 bunches of radishes
  • 4 cups Homemade Chicken Stock
  • 2 large Idaho potatoes, peeled and diced into 1/3-inch salpicon
  • 12 red radishes, sliced 1/8 inch thick
  • 1-tablespoon cider vinegar
  • Good Sea Salt
  • Pepper from the mill
  • 1 tablespoon Dijon mustard
  • 1/3-cup sour cream of your choice
  • Bread of your choice (optional)
  • Grated Gruyere-type cheese or crumbled ripe goat cheese (optional)


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

©2008 WHYY