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.
Publish date:
  • Duration
  • 4Servings


  • 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


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.