Radish Top Soup

I am not a huge fan of radishes, but, as it turns out, I am a big fan of radish top soup. This recipe comes from Ruth at Common Good Farm (and she got it from Victory Garden Cookbook). I did use radish tops, but you could make this with a combination of radish tops and turnip greens or just turnip greens.


  • 6 tablespoons butter, divided
  • 1 cup chopped onions (or green onions, leeks, or chives)
  • 8 cups loosely packed radish leaves
  • 6 cups liquid (stock, water, or a combination)
  • 2 cups diced, peeled potatoes
  • 1/2 cup heavy cream (optional, but so delicious)
  • salt and pepper to taste
  1. Melt 4 tablespoons butter in a large saucepan. Add onions and cook until golden, about 5 minutes.
  2. Stir in radish tops. Cover pan and cook over low heat until wilted, about 8–10 minutes.
  3. Meanwhile, cook potatoes in liquid until soft.
  4. Combine potatoes and liquid with radish tops and cook covered for 5 minutes to mingle flavors.
  5. Puree in a blender or food processor.
  6. Add cream if desired and enrich with remaining 2 tablespoons butter. Season to taste with salt and pepper. Serve hot.

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