If you don’t have enough radish greens, add turnip greens or any other greens you have on hand.
2 c diced (peeled) potatoes
6 c stock or water
1 t salt
6 T butter, divided
1 c chopped onions or leek, white part only
8 c loosely packed radish greens
1/2 c milk or cream (optional)
pepper, to taste
diced radishes, for garnish
1. Put potatoes and stock or water in a large saucepan. Bring to a boil, than simmer until tender, but not falling apart.
2. Meanwhile, melt 4 T butter in a skillet over moderate heat. Add onions and cook until golden, about 8 minutes. Add radish greens and stir to combine. Turn heat down, cover and cook until wilted, from 5 to 8 minutes.
3. Combine radish greens and onions with potatoes. Let simmer gently for about 5 minutes to let flavors mingle.
4. Puree in a food processor or blender, in batches. Return to saucepan. Add cream and remaining butter, if desired. Season with pepper. Heat gently to allow butter to melt; don’t bring to a boil. Either add diced radishes to soup pot and serve or sprinkle over soup in individual bowls.