Chilled Radish Soup
Francois and I just migrated back to the city that we dearly love… Chicago. It’s springtime and strikingly green here which means that the city farmer’s markets are operating in full swing! Seasonal produce is abundant and pleasantly different from what we’re used to in Tucson.
The radishes captured my attention this week. I love their peppery bite, but sometimes it’s nice to cool them down and today we’re doing just that; this creamy radish soup is inspired by a memorable dish served at Pelago in Chicago. This is my veganized take on that delightful experience which Buns (the bunny) seems to approve!
Cook the vegetables – In a large skillet oven medium heat, add the grapeseed oil. When the oil is warm, add the chopped onions, potatoes and radishes. Reduce the heat to medium low and cook the vegetable until tender, about 30 minutes, covering the skillet with a lid in the last 10 minutes.
Make the soup – Add the vegetables to a high speed blender, along with 1 cup of water, yogurt, the 2 raw radishes and the salt and pepper. Blend until very smooth, 1-2 minutes. Chill until ready to serve. Garnish with scallions or chives.
CHILLED RADISH SOUP
- 1 tbsp Grapeseed oil
- 1 bunch red radishes, washed and trimmed, set aside 2 radishes
- for later in the recipe
- ½ yellow onion, chopped
- 2 medium yukon potatoes, peeled and cut into chunks, about 8 oz
- 10 oz plain coc0nut yogurt
- 1 cup water, for blending
- salt and pepper to taste
- sliced scallions or snipped chives