|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 15mg||77%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 tablespoon olive oil
1 1/2 pounds potatoes
6 ounces white wine
3 1/2 cups vegetable broth
3/4 pound Black Spanish radish, or white summer radish
3/4 cup cream, optional
1 teaspoon salt, or to taste
1 dash freshly ground black pepper, to taste
Croutons, for garnish
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 leave out the cream entirely since the puree is quite thick and does not need it for substance.