Radish Top Soup
- 2 tablespoons butter
- 1 large onion, diced
- 2 medium potatoes, sliced
- 4 cups raw radish greens
- 4 cups chicken broth
- ⅓ cup heavy cream
- 5 radishes, sliced
- Melt butter in a large saucepan over medium heat. Stir in onion and sauté until tender. Stir in potatoes and radish greens, coating them with butter. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes.
- Allow soup mixture to cool slightly, then transfer to a blender. Blend until smooth.
- Return soup to the saucepan; stir in heavy cream until warmed through. Serve with radish slices.