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Red Radish Soup

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6
Category
Vegetables
Course
Soup
Preparation Method
Cook
Sources
Vegetable Cookbook

It’s radish season! What to do with these flavorful roots? Try soup! In this Red Radish Soup recipe, unpeeled red radishes are cooked and then puréed to create a creamy soup with a delicate pink blush.

Try it using delicious, fresh radishes straight from your garden!

Note: If you prefer to use reduced-sodium chicken broth, you will need to season the soup with some salt.

Ingredients
3 tablespoons butter
3 scallions, white part only, sliced
6 cups chicken broth
2 bunches red radishes (about 2 pounds), rinsed, trimmed, and quartered
1/4 cup long-grain rice
1 teaspoon finely chopped fresh ginger
1 tablespoon lemon juice
1/2 cup plain yogurt
freshly chopped parsley, for garnish

Instructions

1. Melt the butter in a large saucepan. Add the onions and toss to coat evenly. Stir over medium heat until the onions are tender. Pour in the chicken broth. Add the radishes and rice. Cover the pan and cook at a gentle bubble for 20 minutes or until the radishes and rice are tender.

2. Pour into a blender or food processor and process until smooth. Return to saucepan. Stir in ginger and lemon juice and blend in yogurt. Place over low heat and warm gently, but do not allow the soup to boil.

3. Serve garnished with chopped parsley.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>E E</span> Wed, 05/29/2024 - 11:06
Can this be served cold, as one does with gazpacho?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 05/30/2024 - 09:31

Hi, e e. We do prefer this soup lukewarm, but there is no reason not to eat it chilled as well.

 <span>Jeanette Dix</span> Wed, 08/19/2020 - 10:08
Not sure what the issue is. The recipe calls for 2lb. Radishes come in all sizes so every bunch will be different. I bought mine in the bag which is 1lb. So I bought 2 bags. Next year I will grow my own since the usually only take @ 25 days.
<span>Cathy J Smihula</span> Thu, 07/09/2020 - 12:54
It is very important to many folks that the nutritional information is included with recipes. Also pictures - perhaps in the future those things will be added? Thank you! :-)
<span>Hallie</span> Wed, 11/07/2018 - 07:33
I like the concept, however I added 2 large minced cloves of garlic, blended in with radishes etc. and 2 very large Spoonfuls of Dijon mustard (France’s real Dijon) Stirred in at the end. Made for a nice, light, different kind of soup!
<span>Patricia</span> Sun, 07/01/2018 - 11:00
This looks like a truly beautiful soup. I should think you could adjust the number of radishes used, to bump up the heat/spicyness. More radishes=more heat/more pink. I plan to have some fun with it, and to use vegetable stock. Thanks!
<span>Harold</span> Tue, 05/16/2017 - 18:20
"Red Radish Soup" Radishes do come in a bunch and very from store to store. Therefore, a dry measure (lbs. and or onces) would have been welcomed.
<span>Barbara Levy</span> Mon, 04/23/2018 - 20:13
Why take the bite out of the radish? I made the soup today. Yes there is a blend of flavors that is sophisticated, subtle. I like the bite of the radish. I won’t make it again.
<span>Biobennett</span> Sun, 04/30/2017 - 18:29
How many radishes are in a "bunch."
<span>Steve B</span> Thu, 04/25/2024 - 22:36
the recipe says about 2 lbs of radishes