| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1 |
lg |
Yellow onion; cut in 1/4" dice |
| 2 |
bn |
Cleaned radish greens -; (abt 2 cups) |
| 6 |
md |
Peeled baking potatoes; cut in 1/2" dice |
| 4 1/2 |
c |
Chicken stock |
| 1 |
c |
Heavy cream |
|
|
Coarse salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 5 |
|
Radishes; zested |
|
|
Chervil; for garnish |
INSTRUCTIONS
In a medium stockpot, melt butter over medium heat. Stir in onions, and
sauté until transparent, about 4 minutes. Add radish greens, and cook until
wilted, about 4 minutes. Add potatoes and chicken stock, and cook, stirring
occasionally, until potatoes are tender, about 35 minutes. Pass the mixture
through a food mill into a medium bowl in several batches. Stir in the
heavy cream, and season with salt and freshly ground pepper. Strain the
puréed mixture through a fine mesh sieve into the original pot. Bring soup
just to a simmer over medium heat. Serve garnished with radish zest and
chervil. Makes 8 cups.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "8 cups"
Per serving: 1372 Calories (kcal); 135g Total Fat; (90% calories from fat);
11g Protein; 21g Carbohydrate; 450mg Cholesterol; 9767mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 27 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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