Reviewed: Nov. 12, 2007

I altered the recipe a lot to use up what I had at home. I used milk ( instead of cream. I also added several radishes to the pureed mix to use them up, but I had no potatos so it was not as thick. I sauteed some onions, carrots, and celery and added them to the soup to give it some bulk. It was delicious, and I'm sure I could pass it off as spinach and no one would know. (Everyone was appalled when I told them I made radish soup) I think this recipe is great because radishes are so cheap.

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Reviewer:

gina51283

Reviewed: Oct. 6, 2007

I made this with vegetarian vegetable broth, added some carrots,and threw some radish roots in as well (I had so much I didn't know what to do with them) turned out real good. everyone loved it. its just like a spinach soup. warm and creamy. delicious with crackers. I've made twice. can't wait to make it a third time. I don't think it is entirely necessary to boil for 30 minutes. I cut it down to 20. and I imediately poured into the blender without giving it a chance to cool. I don't recommend doing that unless you are very careful about not splashing the boiling soup around, could burn you.

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Reviewer:

Lisa

Reviewed: Jul. 1, 2007

OH MY!! Fixing this I thought "UG! It's green" but it has to be the best soup I've ever had!

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Reviewer:

Steph Sei

Cooking Level: Intermediate

Home Town: Harriman, Tennessee, USA

Living In: Marietta, Georgia, USA

Reviewed: Jun. 3, 2007

Wow, who knew you could eat radish greens? By themselves I find them too bitter but in this soup they were good. I wanted a more potato soup kind of outcome, so I added a few more potatoes, chopped celery, about 2 TBS of minced garlic (I like garlic) and about 1 cup of chopped garden herbs (dill, lemon thyme, sage, rosemary). If you want more of a "punch" I'd follow the other reviewer's suggestion to add hot sauce, but if you're anti-spicy like me and just want to use up a ton of garden herbs and radish tops, you can't go wrong.

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8 users found this review helpful

Reviewer:

Necia

Home Town: Neosho, Wisconsin, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 12, 2007

This was very tasty and filling. I used a little half and half and a little 2% milk instead of heavy cream and the soup came out very heavy. I also added a very small garlic clove, and because I had no chicken broth, a mixture of water and white wine. It's also good with Parmesan cheese grated over the bowl. I would make this again, and probably add a mixture of other salad greens. I'll never throw out radish greens again.

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4 users found this review helpful

Reviewer:

SEKELSEY

Cooking Level: Intermediate

Home Town: Sparta, New Jersey, USA

Living In: New Brunswick, New Jersey, USA

Reviewed: Jul. 21, 2006

This is a great soup. I added a touch of Green Tabasco and just a little cellery salt.

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7 users found this review helpful

Reviewer:

PHOTOCHEFF

Cooking Level: Beginning

Home Town: Passaic, New Jersey, USA

Living In: Oak Ridge, New Jersey, USA

Reviewed: Jun. 23, 2006

This was delicious, but trying to stay low fat I did not add heavy cream to the soup. Instead after ladling into the soup bowl I added a dollop of low fat sour cream and garnished with a brunoise of radish. I also use fresh radish tops mixed into tossed salads it gives it a nice texture.

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30 users found this review helpful