Radish greens recipe Radish Greens Soup

How to cook Radish Greens Soup

Radish greens recipe RECIPE INGREDIENTS
For the Soup:
6 tablespoons unsalted butter
12 cups radish greens (from 4 large bunches of radishes), coarsely chopped
1/2 pound scallions, white and tender green, cut into 1 inch lengths4 1/2 cups water
For the Croutons:
Three 1/2 -inch-thick slices of firm-textured white bread, crusts trimmed
3 tablespoons unsalted butter

DIRECTIONS for cooking Radish Greens Soup

FOR THE CROUTONS:
Cut the bread crosswise into 3/4 -inch strips. Melt the butter in a medium skillet. Add the bread and sauté over moderately high heat until browned all over, about 5 minutes. Drain the croutons on paper towels.
FOR THE SOUP:
In a large saucepan, melt 3 tablespoons of the butter over moderately high heat. Add the radish greens and scallions and cook, stirring occasionally, until wilted, about 4 minutes. Add the water, bring to a boil and simmer until the vegetables are tender, about 10 minutes. Let cool slightly. Puree the soup in batches in a blender, about 2 minutes per batch.
TO SERVE:
Gently reheat the soup in a clean saucepan. Swirl in the remaining 3 tablespoons of butter and season with salt and white pepper. Serve in shallow soup plates, garnished with the croutons.
MAKE AHEAD:
The croutons can be stored in an airtight container for 2 days. The soup can be prepared through Step 1 and refrigerated for up to 8 hours.

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