Reviewed: May 22, 2012

I made a veggie/lactose-free version, using olive oil and ghee instead of butter, and I used spring onions and a sweet potato rather than a regular onion and potatoes. I also added some fresh herbs as another reviewer suggested. Finally, I used three cups of vegetable broth instead of four. No cream needed. Thanks to the other reviewers for their tips and suggestions.

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Reviewer:

Jsorel

Reviewed: May 2, 2012

WOW! I am shocked that something called "Radish Top Soup" could be so delightful! Even more shocking...my four year old LOVED it! I didn't have a fresh onion so I used a combination of dried minced onion and chopped green onions. I also added garlic, black pepper, and thyme.

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Reviewer:

MANATEE

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Mar. 18, 2012

The spicy bitterness of the radish tops plays very nicely against the creamy potato soup. I've used arugula in place of radish tops when that was available.

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Reviewer:

Nancy

Reviewed: Mar. 3, 2012

2 little boys slurped it up! will definitely make again!

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Reviewer:

MamaLlaura

Living In: Valdosta, Georgia, USA

Reviewed: Jan. 27, 2012

LOVED this! The radishes in our garden had rather gotten away from us -- more leaves than roots, so I went looking for "tops" recipes (I knew they had to be edible somehow!) and I found this! I subbed bacon fat for the butter but skipped the heavy cream, and subbed homemade turkey broth for the chicken broth. I also cooked the onions past "tender" because carmelized onions make everything better, IMHO. I used a couple of larger potatoes and I didn't bother to measure the greens; I just threw in everything I had. I also skipped the radish garnish -- the leaves were older and huge, and the roots were inedible. I pureed half for me and left the other half chunky for DH and we both liked it. He added salt; I did not. Might add cheese next time; might add pepper. Or not! Either way, this recipe is now in our "garden rotation." Thanks so much for sharing this!

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Reviewer:

KitchenWitch

Cooking Level: Expert

Reviewed: Dec. 12, 2011

This tastes sooooo good and sooooo healthy. I didn't add the cream at all. It doesn't need it. I did add just a bit of salt while it was simmering (probably just less than a tsp, just to bring out the flavor). I highly recommend this recipe and I also highly recommend tasting it after putting it thru the blender. I don't think you'll want any cream either. I will make this over and over again.

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Reviewer:

Diana

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Fountain Hills, Arizona, USA

Reviewed: Nov. 28, 2011

amazing recipe. never thought to use the greens, and my husband thought i was crazy when i told him what i made the soup out of. He loved it though!

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Reviewer:

lizgilbreath

Reviewed: Nov. 2, 2011

This is a great soup! It freezes well.

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Reviewer:

Ellen J

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Oct. 16, 2011

An excellent, easy soup that I will definitely be cooking whenever I have radish greens on hand! I'm lactose intolerant, so I sauteed onions in safflower oil and used a little plain soy milk at the end. I also skipped blending because I don't particularly like blended soups, and found out after starting that I didn't have chicken broth . . . so I added a little thyme, then realized that my drumsticks in the oven produced a lot of juice while cooking and added that in - which included the juices of a pineapple sage and garlic marinade. This is absolutely going to become my go-to recipe for using radish greens.

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Reviewer:

Ethel

Cooking Level: Intermediate

Home Town: Coupeville, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 24, 2011

WOW!!! Wasn't sure what to expect and this was wonderful! Even my uber-picky husband likes it!! Followed recipe to a tee, just added garlic and it was perfect.

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