Only 5 ingredients, plus garnish. Also works with turnip tops.
2 Tablespoons Olive Oil
1 Large Shallot, finely chopped or 1/2 large onion
2 Cups Radish Greens, roughly chopped, packed
2 Cups Vegetable Stock
1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
Sea Salt
Freshly ground Black Pepper
Fresh Chives for serving
Wash and de-rib the radish tops. Loosely chop. Blanch in boiling water for 3-4 minutes.
In a large saucepan, heat oil over medium heat; add finely diced shallots or
onion.
Sauté, stirring often, until shallots or onions are soft and translucent.
Add radish greens and cook until wilted (about 3 minutes).
Add stock and bring to boil; reduce heat and simmer for about 10 minutes.
Add the chopped parsley and mint. Season with salt and pepper, to taste.
Remove from heat; purée with an immersion blender or in blender, in batches. Add
more vegetable stock if you like a "thinner" soup.
Top with with freshly chopped chives just prior to serving, or drizzle olive
oil, parsley oil, or basil oil on top. Serve with rustic bread and butter.
Makes 4 servings.
Adapted from:
http://veganvisitor.wordpress.com/2009/06/09/dont-toss-those-radish-greens/
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