Creamy Radish Soup with Radish Greens Pistou

    Pistou sounds fancy, but it's just a mixture of basil, garlic, and olive oil. In this recipe, the basil is joined by chives and radish greens for an extra punch of flavor.
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    Publish date:
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    20181129_RachaelRay_S03_Soup_071_forweb
    • Duration
    • 4Servings

    Ingredients

    • 3 tbsp. butter

    • 2 large shallots, thinly sliced

    • 11/4 lb. radishes—2 radishes cut into matchsticks and reserved for garnish, remaining radishes quartered—plus 2/3 cup finely chopped radish greens

    • 1 large russet potato (about 10 oz.), peeled and chopped

    • 3 cups chicken stock

    • 11/2 cups whole milk

    • 1/4 cup EVOO

    • 1/4 cup finely chopped fresh basil leaves

    • 3 tbsp. finely chopped fresh chives

    • 1 tsp. lemon zest, plus 1 tbsp. juice (from 1 lemon)

    • 1 clove garlic, finely chopped

    Preparation

    1. In a large pot, melt the butter over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the quartered radishes and the potato; season with salt and pepper. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the stock and milk and bring to a boil over high heat. Reduce heat to medium and simmer the soup until the vegetables are tender, about 15 minutes

    2. Meanwhile, in a medium bowl, whisk the oil, basil, chives, lemon zest and juice, garlic, and the radish greens; season. Set the radish greens pistou aside.

    3. Transfer the soup to a blender. Puree the soup until creamy; season. Refrigerate until chilled, at least 2 hours.

    4. Divide the chilled soup among 4 bowls. Drizzle with the radish greens pistou. Garnish with the matchstick-size radishes.