© 2014 Dover Vineyards

Radish Soup version 2

 

1 bunch radishes, chopped

2 medium potatoes, chopped

1 carrot, chopped

1 small onion, chopped

2 cloves garlic, minced

1 stick celery, chopped

1 cup cream

2 cups vegetable broth (or chicken if you're of that persuasion) 

1/4 cup butter or vegetable oil

salt, pepper, and parsley to taste

 

Chop radish roots, potatoes, onions, celery, and carrots in similar sized pieces. Mince the garlic. Saute the vegetables in the butter or oil. When the onions look translucent, add in the broth. Cook for about 10 minutes, or until the potatoes start to break down. Add in the cream, salt, and pepper. Warm for another minute, but don't let it boil. Top with fresh parsley.