Radish Top Soup

Quick, simple, and flavorful, this light soup is refreshing and nourishing.

4 Tb butter or olive oil

1 cup chopped onions, leeks, or shallots

8 cups loosely packed radish leaves and/or turnip leaves

2 cups diced peeled potatoes

6 cups chicken stock or veggie broth
Salt
Freshly ground pepper

Melt 4 tablespoons butter or olive oil in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.

Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a blender (be sure to hold a towel over the cover and hold tightly when you blend!)  Season to taste with salt and pepper.

Adapted from http://mariquita.com/recipes/radish.html