02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Asian Vegetables Cabbage Cut Vegetables Green Salads Onions & Garlic Salad Mixes Squash & Zucchini
    Asparagus & Artichokes Carrots Eggplant Leafy Greens Organic Vegetables Satur Farms Vegetables Tomatoes
    Avocados Celery Family Packs Lettuce Peppers Specialty Vegetables Vegetarian Entrees
    Beans & Peas Corn Fresh Herbs Local Vegetables Potatoes Spring Vegetables Wild and Foraged
    Broccoli & Cauliflower Cucumbers Fresh Juice Mushrooms Root Vegetables Sprouts & Microgreens

    from "Soup, A Way of Life" by Barbara Kafka

    Radishes, it seems to me, are a sadly neglected ingredient. They show up on our plates mainly raw on their own or as an ingredient in salads. Cooked, they have a mild spiciness and, when treated with a little vinegar, a charming pink color. This soup is also good cold, but in that case, it must be made ahead and refrigerated.

    Makes 4 cups (1 L) Hot, 5 cups (1.25 L) Cold with Cucumber and Yogurt; 4 First-Course Servings

    3/4 pound red radishes, trimmed and thinly sliced across
    2 tablespoons red wine vinegar
    10 ounces mashing potatoes, peeled and cut into 1-inch cubes
    2 1/2 cups basic chicken stock
    3 scallions, trimmed and thinly sliced across
    Kosher salt, to taste
    Freshly ground black pepper, to taste

    For Cold Radish Soup With Cucumber:
    1 medium cucumber, peeled, seeded, and cut into 1/2-inch dice
    1/2 cup yogurt, optional

    Print recipe

    Toss 2 1/4 cups of the radish slices with the vinegar.
    In a medium saucepan, bring the potatoes and stock to a boil. Lower the heat and simmer for 3 minutes. Add the radish slices in vinegar. Cover and return to a boil. Lower the heat and simmer until the potatoes and radishes are tender, about 15 minutes.
    In a blender, working in batches of no more than 2 cups, purée until smooth. Scrape back into the saucepan.
    Cut the remaining radish slices across into thin strips and stir them into the puree. Bring to a boil. Lower the heat and simmer for 5 minutes. Remove from the heat.
    Stir in 1/2 cup water, the scallions, salt, and pepper.
    For the Cold Radish Soup with Cucumber:
    Make the soup as above and refrigerate until cold. Stir in the cucumber, the yogurt, if using, and additional salt, if necessary.

    Make it with Cucumber
    Product nutrition and information
     Quantity Ingredients Est.Price
      Radishes, Bag - $0.99/pkg Save! 2 for $1.50
     Farm Fresh, 6oz bag
      Russet Potato, Medium - $0.99/lb
     Farm Fresh, Med
      FreshDirect Chicken Stock - $3.49/ea
      Scallions - $0.99/ea
     5.5oz, Farm Fresh, bunch
    You May Already Have
      Roland Aged French Red Wine Vinegar - $3.69/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users