Reviewed: Aug. 8, 2009

Definitely a keeper! Everyone I have served it to, has loved it. Easy to make, delicious, and unique.

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Reviewed: Jul. 26, 2009

This was a very tasty way to use the radishes from our garden. This recipe is a keeper. The flavor is excellent and very rich. We loved this soup.

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photoang23

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Reviewed: Jul. 25, 2009

A very nice, healthy base. I added fresh herbs, spices, turnip greens and sliced radishes to the soup. I'll definitely use this many more times and play around with different combinations. Yum.

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jenw

Cooking Level: Beginning

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Reviewed: Jul. 23, 2009

I couldn't believe that all the previous reviewers loved this soup. I WANTED to love it (because I have many radishes growing in my garden), but, alas, I did not. My husband and son said they liked it, but didn't want it again after the first day. I noticed that almost everyone else added several items to this recipe, especially seasonings. For good reason -- the recipe called for no seasonings and would be very bland otherwise. I added salt, pepper and sage, but still didn't like it. Sorry, Laura.

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Pat Middleton

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Reviewed: Jul. 8, 2009

I will never throw away radish tops again! And I will be disappointed if my store does not have radishes with the tops that day. Excellent!!!! I am growing radishes right now, and I am thinking about turning this recipe into a "kit" of something I can freeze and have after the summer.

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KnittingMomC

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Reviewed: Jul. 7, 2009

Added extra radish greens, also added the radishes into the soup (wasn't sure what else to do with them, they were teeny). So mine ended up red instead of green. Definitely added the heavy cream. Tasted it before, and I felt it definitely needed the cream. Blended on Liquify to get the right texture. Ate with toasted multi-grain bread--the kind with sunflower seeds in it--to get the best flavor. Really Fantastic.

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Kelly

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Reviewed: Jun. 29, 2009

Great use for the tops of all our wonderful radishes. Delicious!

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Holleyks

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Reviewed: Jun. 27, 2009

I have been a member of allrecipes for a while and I've never rated a recipe before but this soup was SO good I felt I needed to say so. I skipped the heavy cream and also garnished with radishes and sour cream and it was AMAZING!

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vina

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Reviewed: Jun. 24, 2009

Yum! I'm a little hesitant about the 5-star just because I used sour cream instead of whipping cream (that's what I had on hand), and I think that made a difference. But it had a great flavor and a pretty green color, and I loved it. I will definitely make it again the next time I have radish greens to use up, and I think it would still be good using whipping cream, or even substituting milk.

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AMIJAY

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 17, 2009

Another "wanted to use my radish greens instead of just throwing them out." I substituted milk for the heavy cream, which is a bit of a stretch but my goal was to combine ingredients on hand with radish greens into something edible, and this recipe met that goal admirably. Also, since potatoes, onions, and milk are all cheap, and the radish greens were "free", this made for an inexpensive side dish. And tasty as well. I will definitely be making this with our radish tops from now on! UPDATE: I have to change this to five stars because my wife has started buying radishes just so we can make this soup. She doesn't like radishes though, so now we're eating the tops and throwing away the radishes. Not what I had in mind when I searched for this recipe!

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stannius

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 13, 2009

I've been growing radishes and thought it rather sad that I couldn't use the tops(well, there's always compost) in dishes. Decided to see if I could find something here and boy am I glad I did! If you don't have heavy cream on hand, you can always used sour cream. I can't wait to try this during winter, so yummy!

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 5, 2009

NOTE: Make sure you know how to use your blender before using it for this recipe! Aside from losing half the soup out the bottom of my blender, this soup was excellent and easy to make!! I added a clove of garlic, some thyme and rosemary, salt and pepper, doubled the potatoes, and used about one cup 2% milk instead of cream since the extra potatoes made it fairly thick.

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Dino

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Reviewed: May 30, 2009

Really very good! The potatoes seem to be the prominent flavor here. I didn't have any heavy cream so I used half & half and it was plenty creamy. Also, it needs a little salt. Other than that, it was great! Such a great way to utilize vegetables that would otherwise be thrown away.

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Tracy

Home Town: Eagle Mountain, Utah, USA

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Reviewed: Jan. 23, 2009

I really enjoyed this unusual soup. I am a Peace Corps volunteer in Guatemala so I have to cook with what is cheap and locally available so radishes fit the bill! What a creative use for radish tops. I added some cilantro.

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emily crawford

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Reviewed: Jan. 10, 2009

This delicious soup was rich and creamy tasting even without the cream. I simply added extra broth after it was blended to adjust the thickness. I also added 3/4 cup of chopped celery and an extra potato to the cooking pot, along with a pinch each of dried parsley, sage, rosemary and thyme. (Sing while you add these!) I was afraid at first to tell my teenaged son what I was making for dinner, but he helped, and the whole family loved the results.

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JOYCE LITOFF

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 20, 2008

Suprisingly good, again reminded of thick, creamed spinach soup. Even my husband liked it - whose sometimes iffy on new veggie recipes. Doubled the radish greens (2 bunches and 4 potatoes) but kept rest of recipe proportions the same. Used regular full fat yougurt, as didn't have cream on hand. Added a tablespoon of curry and teaspoon of black pepper for an extra bit of flavor.

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Bluebell

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Reviewed: Sep. 18, 2008

Yum!

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TaniaDudina

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Reviewed: Jul. 16, 2008

I had some nice fresh radish tops from my first garden and searched for a recipe to try. What a surprise! VERY nice. Thank you for sharing this recipe.

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Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 27, 2008

Surprisingly good! I made significant changes to the recipe to use up some leftover mashed potatoes and gravy, and the end result was very tasty. I used 3 cups of mashed potatoes, 1 cup of brown gravy, and 3 cups water instead of the potatoes and chicken broth. I also added 4 cloves of garlic and substituted half & half for the heavy cream. I'll definitely make this again!

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electricfish

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Reviewed: Mar. 1, 2008

I thought this was a great surprise! Creamy with a hint of something different. And yes, green! Now, what to do with all the radishes?

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Sue

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