Radish - Greens Soup

While searching for any and all recipes Radish, I stumbled on this one. It definitely tastes better than it ever deserves to... and seriously, while it's in the pot cooking it looks, well, not like good eats. But, with some patience and trust (or mostly curiosity to be honest) it turned into a pretty darned good soup.

Ingredients:

• 2 tablespoons butter
• 1 large onion, diced
• 2 medium potatoes, sliced
• 4 cups raw radish greens
• 4 cups chicken broth
• 1/3 cup heavy cream
• nutmeg
  

Instructions:

• Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
• Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
• Return the mixture to the saucepan. Mix in the heavy cream. Add salt, pepper and nutmeg to taste. Cook and stir until well blended. Serve with a good crusty bread.

6 servings
Calories: 177
Fat: 10 g
Fiber: 3.3 g
Protein: 4.4

Radish - Citrus Salad

Yikes! From the CSA, week 1 gave us two bunches of radishes. I was out of town, and they didn't get used. Week 2 gave us yet another bunch of radishes. What to do, what to do? I went in search of recipes using a LOT of radish. This salad is crisp, light, and delish. (I tripled the recipe, and we have a bowl of goodness in the fridge.)

Ingredients:

• 1 bunch radishes, tops removed, thinly sliced
• 1 orange, zested and peeled
• 1 lemon, zested and juiced
• 1 tsp olive oil
• 1 cup carrot, shredded (optional)
  

Instructions:

• In a small bowl, combine the orange zest, lemon zest, lemon juice and olive oil.
  
• Place the radish slices in a medium bowl, and add the zest and juice. Stir to mix and allow to marinate for a minimum of 15 minutes.
  
• Cut the orange into small pieces, and add both the orange and carrot.
• Mix and serve.
  

6 servings
Calories: 34
Fat: 0.9 g
Fiber: 1.6 g