Radish Greens Soup

From Martha Stewart.


  • 4 tablespoons unsalted butter
  • 1 large yellow onion, cut into 1/4-inch dice
  • 2 bunches radish greens (about 2 cups), cleaned
  • 6 medium baking potatoes, peeled and cut into1/2-inch dice
  • 4 1/2 cups Chicken Stock
  • cup heavy cream
  • Coarse salt and freshly ground pepper
  • 5 radishes, zested
  • Chervil, for garnish


  1. In a medium stockpot, melt butter over medium heat. Stir in onions, and saute until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about 35 minutes.
  2. Working in batches, pass the mixture through a food mill into a medium bowl. Stir in cream, and season with salt and pepper. Strain the pureed mixture through a fine-mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil.