Radish Top Soup

Ingredients:

• 6 T. butter
• 1 c. chopped onions or white leek portions
• 8 c. loosely packed radish leaves (can include turnip tops too)
• 2 c. diced peeled potatoes
• 6 c. liquid (stock
• water or combo)
• salt
• ½ c. heavy cream – optional
• freshly ground pepper

Directions:

1. Melt 4 T. butter in a large saucepan, add onions/leeks & cook until golden, about 5 minutes. Stir in radish tops, cover pan & cook over low heat until wilted, 8 – 10 minutes.
2. Meanwhile, cook potatoes until soft in liquid along with 1 t. salt. Combine with radish tops & cook covered for 5 minutes to mingle flavors.
3. Puree finely in a food processor or food mill. Add heavy cream if desired & enrich with 2 T. butter. Season to taste with salt & pepper. Serve hot.