We’re skipping over the larch tree and hemlock to get to radish day of Germinal. Hitting up Hugh Fearnley-Whittingstall again. This one, like lettuce risotto, is a little crazy. Using every bit of the radish, I’ve made a thrifty radish leaf soup.

Radish Leaf Soup 

1/2 an onion

1 carrot

1 stick of celery

leaves from 20 radishes

2 reserved radishes

12 mint leaves

1 small apple, pealed, cored and sliced

2 tbs of heavy cream

cayenne pepper

First, make a quick vegetable stock by heating 1 cup of water with the onion, carrot and celery (all roughly chopped). Bring to a simmer and cook for 20 minutes. Bring a separate pot of water to a boil and blanch the radish and mint leaves. Blanch only for a minute or two and reserve. In a blender or food processor, put the blanched leaves, the apple, the vegetable stock. Puree until smooth and the add the heavy cream, salt and pepper and cayenne to taste. Slice the reserved radish for decoration. Enjoy!