Soupe de Fanes de Radis
Radish Leaf Soup
Ingredients
Preparation
Serves 4
In Puycelsi Radish Leaf Soup is a sign of spring. Spring greens were valued not only for their taste and also for their purgative effects. The radish leaves may be replaced by young watercress, white nettle leaves, lamium album; sorrel or any number field greens like dandelion or wild chicory. The proportion of greens to potatoes in weight is one to two. A thicker soup can be made by slightly increasing the ratio of the potatoes.
This recipe is best when made from a tubular and rose colored French radish which is milder than the small globular red radish. Using the latter will produce a stronger, more peppery, but tasty soup.
- 1 bunch of young radishes with leaves – detach leaves from bulbs
select 10 radish bulbs – washed and finely sliced or chopped - 6 cups (1.5 l ) water or chicken stock
- 1 lb (450g ) small new potatoes – peeled and chunky sliced
- Salt and white pepper
- 1 egg yolk
- 1/4 cup heavy cream
- Cut the leaves from the radish bulbs and discard any discolored leaves. Wash the leaves in a pan with several changes of cold water to remove sand and grit. Wash, trim and finely chop 10 radishes and set aside.
- Bring the chicken stock to a boil. Drop in the radish leaves and potatoes and gently boil, partially covered, for about 30 minutes.
Young potatoes and leafy spring greens are best dropped into boiling water, rather started in cold water and brought to a boil. - Transfer vegetables and 1/2 cup of stock to blender. Purée and return to pot. Season with salt and pepper.
- Whisk egg yolk and cream together in a warmed tureen. While continuing to whisk stir in 1/2 cup of stock. Add remaining stock, garnish with the chopped radishes and serve. If individual servings are desired use a large pre-warmed bowl instead of the tureen.
Do not boil again after the yolk has been added.
