Do you buy a radish bunch for its radishes or for its greens? I buy radish bunches for both reasons! Whenever we buy a bunch of radish, most of us waste the green part. It’s a pity because these leaves are edible and they are the most flavorful and gourmet part of radish!
The flavor is not so far from watercress and you can use them to make soups, mixed salads or gratins. These greens are vitamin full so, do not hesitate any more:
Introduce them in some of your recipes!
I use pink radish which are the usual radish in our area and I choose a radish bunch with nice fresh green colored leaves. It’s the most important to get full benefit from these greens:
Radish leaves have to be vigorous, it’s the proof of their freshness.
Cook them as soon as you’ve bought your radish bunch to get all of their healthy benefits. I use to cut the green part as soon as I come back from the market, I place the leaves in a large pan cold water, wash and dry them in a kitchen cloth. I place them in fridge until the end of the afternoon, when it’s time to cook the cream of radish leaf soup for the diner.
The spirit of this soup is the same than the spirit of the :
Awesome, fancy, gourmet and eco friendly…
I also cook this springy soup thanks to my Nan who taught me everything I know about radish leaves.
Ingredients 2 servings
- 1 Bunch radish
- A Knob of butter
- 30 cl Chicken stock
- 20 cl Whipping cream
- 15 gr Flour
- Separate leaves from bulbs, wash them and dry.
- Combine chicken stock with 15 cl cream and bring to a boil. Meanwhile, combine flour with 5 cl cream and heat for 2 minutes.
- Place a knob butter in a pan, add radish leaves, salt and pepper as taste. Cook for 8 minutes, stirring from time to time.
- Cover then with the warm chicken stock and stir. Last, add the mixture with the flour and cream. Stir again and cook over low heat for 5 minutes.
- Blend until airy and smoothy.
- Serve with croutons or any toasted bread.