Contributed by CSA Member Tory
Bon Appétit | May 1994
Serves 6.
Ingredients
3 large bunches radishes
1 tablespoon butter
1 very large onion, chopped
4 russet potatoes (about 1 1/2 pounds), peeled, chopped
3 cups water
2/3 cup milk
Preparation
Cut leaves from radishes and wash well. (Reserve radishes for another use.)
Melt butter in heavy large saucepan over medium heat. Add onion and sauté until
tender, about 5 minutes. Add radish leaves and sauté until wilted, about 2
minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are
tender, about 20 minutes.
Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over
medium heat until hot. Season soup with salt and pepper.
Many of the wonderful recipes you'll find on here were contributed by our CSA members and staff at Farmer Dave's. Click on the veggies and fruit (on the left) that you get in your CSA shares and you'll be led to recipes using those those ingredients. We welcome CSA members to contribute recipes as they discover new and delicious ways to cook with their week's share. Check out our links for other great recipes
Wednesday, March 18, 2009
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