Recipe Information

• Servings: 4
• Total Time: 45 minutes
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Difficulty: Easy

Ingredients

• Radish Greens from 2 large bunches of radishes
• 2 medium yellow onions
• 1 large starchy potato
• 300 grams of Jerusalem artichokes
• 2 slices of stale bread
• Butter
• 1 small jar of thick cream
• Homemade or store-bought broth
• Olive oil, salt, and freshly ground black pepper

Instructions

1. Wash the radish greens thoroughly and remove any yellowed leaves.
2. Peel and finely slice the onions.
3. Peel the potato and Jerusalem artichokes, then cut them into large chunks.
4. Chop the radish greens into smaller pieces.
5. In a pot, melt 2 tablespoons of butter over low heat, and gently sweat the onions until softened.
6. Add the potato and Jerusalem artichokes, followed by the chopped radish greens. Pour in enough broth to cover the vegetables.
7. Bring to a boil, then reduce heat to medium and cook for about 20 minutes until the potato and artichokes are tender.
8. Meanwhile, cut the stale bread into small pieces.
9. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the bread pieces, tossing to coat them in the oil. Then, add 1 tablespoon of butter to the skillet and continue to cook until the bread is golden and crispy. Set aside.
10. Once the vegetables are cooked, blend the mixture until smooth. Adjust the seasoning with salt and pepper to taste.
11. Serve the soup hot, topping each bowl with a tablespoon of cream and a sprinkle of croutons.

Notes

For a vegetarian version, make sure to use vegetable broth instead of meat-based broth.

Recipe Tips

• Feel free to add other greens or herbs to the soup for added flavor.
• If you do not have stale bread, you can use fresh bread baked until crispy.

Nutritional Information

This dish is rich in vitamins and minerals, providing a healthy option for any meal.

FAQs

1. Can I use other greens instead of radish greens?

Yes! Any leafy greens such as kale or spinach can be substituted.

2. How long can I store the soup?

The soup can be stored in the refrigerator for up to 3 days.

3. Can I freeze this soup?

Yes, you can freeze the soup in an airtight container for up to 3 months.

4. What should I serve with the soup?

This soup pairs well with a simple salad or a slice of crusty bread.

5. What can I use instead of cream?

You can substitute cream with coconut milk or a dairy-free alternative for a lighter version.