Radish Top Soup

This is an easy recipe that uses an unlikely part of a vegetable we love to eat. It’s thick and rich, and so hearty. I recommend eating it with a loaf of crusty bread!

Step: 1

Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

Step: 2

Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.

Step: 3

Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

Per Serving: 166 calories; protein 3.8g; carbohydrates 17.9g; fat 9.3g; cholesterol 31.6mg; sodium 688.1mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.