Radishes are very popular vegetables in Germany and eaten both raw and cooked. Radishes made into a salad are often served alongside Pellkartoffeln (simple, boiled potatoes) for a light meal and this match-up continues as a potato soup with radish. Winter radishes are more common for cooking, but white, summer radishes can be used, too.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 - 8 servings
- 1 c. diced onion (1 small)
- 1 clove garlic
- 1 T. olive oil
- 1 1/2 lb. potatoes
- 6 oz. white wine
- 3 1/2 c. vegetable broth
- 3/4 lb. Black Spanish or white, summer radish
- 3/4 c. table cream or substitute (such as Mimiccreme)
- 1 tsp. salt, or to taste
- Freshly ground pepper, to taste
- Optional - croutons or sliced sausage for garnish
Dice the onion, garlic and peel and dice the potatoes. Heat the oil in a saucepan and sauté the onion until translucent. Add the potatoes and continue to cook for a few minutes, then add the garlic and sauté for 30 seconds.
Pour in the white wine to deglaze and cook, stirring until the wine is almost gone. Add the broth and simmer until the potatoes are soft.
While the potatoes are cooking, peel the radish and cut into thin slices. Add to the potatoes and cook for about 5 minutes, or until soft.
If you wish, puree the soup and then return to pan. Add the cream (optional) and salt and pepper to taste. You may also leave it chunky.
Serve with buttered croutons or add sliced sausage and heat through.
Vegan Style: You can add a cream substitute such as Mimiccreme, or leave out the cream entirely, since the puree is quite thick and does not need it for substance. Mimiccreme can be ordered from Walmart or may be at your local natural foods store.