Dinner
Creamy Radish Soup
Creamy radish soup swirls together tender potatoes and milk into a silky pale-pink bowl, its mild flavor kissed with gentle pepper. A cool spoonful of sour cream and crisp radish slivers finish each serving with refreshing tang.
- Total
- 22 min
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 203
- Protein
- 6g
- Carbs
- 22g
- Fat
- 10g
- Fiber
- 3g
- Sugar
- 9g
- Sodium
- 395mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 cup sliced radishes (from 2 bunches), divided
- 1/2 cup chopped onion
- 1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes
- 2 cup low-fat milk
- 1/2 tsp salt
- 1/4-1/2 teaspoon white or black pepper
- 1/4 cup reduced-fat sour cream
- 1 tbsp chopped fresh radish greens or parsley
Instructions
- Heat oil in a large saucepan over medium-high heat. Add 1¾ cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.
- Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids.)
- Slice the remaining ¼ cup radishes into matchsticks. Serve each portion of soup topped with 1 tablespoon sour cream, some radish matchsticks and a sprinkling of radish greens (or parsley).