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?
Radish Green Pesto
Garnish & Plating
Combine ingredients in a blender and purée until smooth.
Over low heat, melt butter in a nonreactive, heavy-bottomed skillet.
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.
Reduce heat to medium-low and simmer. Cover for 8 to 10 minutes or until radishes have softened.
Transfer mixture, in batches, to a blender and purée until smooth.
Add rose water and season with salt (it brings out the savoury flavour from the stock).
Pour soup into bowls, garnish with a dollop of radish green pesto, sliced radishes and rose petals. Drizzle oil over soup and serve.