For daily wit & wisdom, get the Almanac newsletter.

Red Radish Soup

Red Radish Soup
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6
Category
Vegetables
Course
Soup
Preparation Method
Cook
Sources
Vegetable Cookbook

It’s radish season! What to do with these flavorful roots? Try soup! In this Red Radish Soup recipe, unpeeled red radishes are cooked and then puréed to create a creamy soup with a delicate pink blush.

Try it using delicious, fresh radishes straight from your garden!

Note: If you prefer to use reduced-sodium chicken broth, you will need to season the soup with some salt.

Ingredients
3 tablespoons butter
3 scallions, white part only, sliced
6 cups chicken broth
2 bunches red radishes (about 2 pounds), rinsed, trimmed, and quartered
1/4 cup long-grain rice
1 teaspoon finely chopped fresh ginger
1 tablespoon lemon juice
1/2 cup plain yogurt
freshly chopped parsley, for garnish

Instructions

1. Melt the butter in a large saucepan. Add the onions and toss to coat evenly. Stir over medium heat until the onions are tender. Pour in the chicken broth. Add the radishes and rice. Cover the pan and cook at a gentle bubble for 20 minutes or until the radishes and rice are tender.

2. Pour into a blender or food processor and process until smooth. Return to saucepan. Stir in ginger and lemon juice and blend in yogurt. Place over low heat and warm gently, but do not allow the soup to boil.

3. Serve garnished with chopped parsley.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

Read more from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments