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| General Category : Soups and Stocks |
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| Food Group : Potatoes, Vegetables |
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| Preparation Method : Boil/Simmer |
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| You can serve this soup hot or chilled. Garnish with chopped chives, chervil or parsley, if desired. |
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Ingredients
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2 tbsp (30 mL) extra-virgin olive oil |
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4 cups (1 L) coarsely chopped radish greens, loosely packed |
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1 small white or sweet onion, chopped |
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2 cups (500 mL) chicken stock |
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1 large baking potato (russet), about 12 oz (375 g), peeled and cubed |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) pepper |
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Preparation
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In saucepan, heat oil over medium heat; add radish greens and onion. Cook, stirring often, until onion is soft, about 6 minutes. Add stock, 1-1/2 cups (375 mL) water, potato, salt and pepper. Bring to boil; reduce heat and simmer, covered, until potato falls apart when pierced with fork, 20 to 25 minutes. Remove from heat; purée in blender, in batches, or with immersion blender. Ladle into bowls.
Makes 4 servings.
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Nutritional information
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Per serving: about 165 cal, 6 g pro, 8 g total fat (1 g sat. fat), 20 g carb, 3 g fibre, 0 mg chol, 721 mg sodium. % RDI: 9% calcium, 19% iron, 44% vit A, 20% vit C, 45% folate.
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Source
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Homemakers Magazine: June 2005
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