Radishes are very popular vegetables in Germany and eaten both raw and cooked. Radish salads are often served alongside Pellkartoffeln (simple, boiled potatoes) for a light meal and this match-up continues as a potato soup with radish. Winter radishes are more common for cooking, but white summer radishes can be used, too.
- 1 small onion (diced)
- 1 clove garlic
- 1 tbsp. olive oil
- 1 1/2 lbs. potatoes
- 6 oz. white wine
- 3 1/2 c. vegetable broth
- 3/4 lb. radish (Black Spanish or white, summer)
- Optional: 3/4 c. cream (or substitute, such as Mimiccreme)
- 1 tsp. salt (or to taste)
- Dash black pepper (to taste, freshly ground)
- Garnish: croutons
- Dice the onion, garlic and peel and dice the potatoes. Heat the oil in a saucepan and sauté the onion until translucent. Add the potatoes and continue to cook for a few minutes, then add the garlic and sauté for 30 seconds.
- Pour in the white wine to deglaze and cook, stirring until the wine is almost gone. Add the broth and simmer until the potatoes are soft.
- While the potatoes are cooking, peel the radish and cut into thin slices. Add to the potatoes and cook for about 5 minutes, or until soft.
- If you wish, puree the soup and then return to pan. Add the cream (optional) and salt and pepper to taste. You may also leave it chunky.
- Serve hot with buttered croutons, or add sliced sausage and heat through.
Vegan Style: You can add a cream substitute such as Mimiccreme, or leave out the cream entirely, since the puree is quite thick and does not need it for substance. Mimiccreme can be ordered from Walmart or at your local natural foods store.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||5 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||3 g|