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Radish Greens Soup
Source: Food & Wine magazine (Entered by Lara Rasmussen Anderson)Earthy, slightly bitter soup to kick off the spring growing season!
Serves: 2 starters
Vegan!
Ingredients
2 T
margarine (Earth Balance is the best!)
2 c
water
1 c
1/2 -inch-thick slices of firm-textured white bread, crusts trimmed
2 T
margarine
1/2 t
fresh ground black pepper
Step by Step Instructions
- FOR THE CROUTONS: Cut the bread crosswise into 3/4 -inch strips. Melt the margarine in a medium skillet. Add the bread and black pepper and sauté over moderately high heat until browned all over, about 5 minutes. Drain the croutons on paper towels.
- FOR THE SOUP: In a saucepan, melt 1 Tbsp margarine over moderately high heat. Add the radish greens and scallions and cook, stirring occasionally, until wilted, about 4 minutes. Add the water, bring to a boil and simmer until the vegetables are tender, about 10 minutes. Let cool slightly. Puree the soup in batches in a blender, about 2 minutes per batch.
- TO SERVE: Gently reheat the soup in a clean saucepan. Swirl in the remaining 1 Tbsp margarine and season with salt and white pepper. Serve in shallow soup plates, garnished with the croutons.
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