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Radish & Rose Soup

Prep Time
20 min
Cook Time
1h
Yields
4 - 6 servings

This Radish & Rose soup has just climbed to the top of the bucket list. Who knew that this root vegetable could deliver such a fresh, rich and slurp-worthy soup?

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ingredients

Radish Green Pesto

¼
lb(s) radish greens
1
tbsp (15 mL) toasted pine nuts
2
cloves garlic
¼
cup (59 mL) extra virgin olive oil, plus extra for drizzling
Salt, to taste

Radish Soup

½
cup (1 stick) unsalted butter
1
yellow onion, finely chopped
2
shallots, finely chopped
1
leek, white part only, washed and finely chopped
1 ½
lbs (681g) red spring radishes, washed and halved, plus extra for garnish
4
cups (1L) chicken stock
½
tsp (2 mL) rose water
1
cup (225 mL) of fresh rose petals (if possible)

Garnish & Plating

Sliced radishes
Organic rose petals, unsprayed and fragrant
Olive oil
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directions

Step 1

Combine ingredients in a blender and purée until smooth.

Step 2

Over low heat, melt butter in a nonreactive, heavy-bottomed skillet.

Step 3

Add onion, shallot and leek and sauté for 20 minutes, until softened and translucent. Add radishes, rose petals and stock and bring to a boil over high heat.

Step 4

Reduce heat to medium-low and simmer. Cover for 8 to 10 minutes or until radishes have softened.

Step 5

Transfer mixture, in batches, to a blender and purée until smooth.

Step 6

Add rose water and season with salt (it brings out the savoury flavour from the stock).

Step 7

Pour soup into bowls, garnish with a dollop of radish green pesto, sliced radishes and rose petals. Drizzle oil over soup and serve.

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My rating for Radish & Rose Soup
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