Chilled Radish Buttermilk Soup Recipes

CHILLED RADISH BUTTERMILK SOUP

Steps:

• Purée all ingredients in a blender until very smooth. Serve immediately.

CHILLED BUTTERMILK SOUP

Steps:

• Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

CHILLED CORN SOUP WITH BASIL

Steps:

• Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
• Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
• Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.

CHILLED ZUCCHINI, PEA AND BUTTERMILK SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat, add spring onion and garlic and sauté until tender (2-3 minutes). Add grated zucchini and lemon rind and sauté until zucchini softens (1-2 minutes), then add stock and peas, season to taste, bring to a simmer and cook until peas are bright green and just tender (1-2 minutes).
• Remove from heat, cool, then add buttermilk and process in a blender or with a hand-held blender until very smooth, adding a little extra buttermilk if necessary. Add mint and blend to combine. Refrigerate to chill (3-4 hours), then stir in lemon juice, divide among chilled bowls, top with trout, sliced zucchini, extra lemon rind, radish sprouts and a drizzle of buttermilk, and serve.

CHILLED RADISH SOUP

Steps:

• 1 Place all but 1/4 cup of the radish slices in a blender with the buttermilk, walnuts, vinegar, the 1/2 teaspoon of salt and the sugar; puree until smooth
• 2 Refrigerate until chilled
• 3 While the soup is chilling, cover the potatoes with salted water in a small saucepan
• 4 Bring to a boil over high heat, then reduce the heat to medium or medium-low so the water is barely bubbling; cook until the potatoes are fork-tender but not falling apart, about 30 minutes
• 5 Run under cold water, peel and cut into 1/2-inch chunks
• 6 Place the eggs in a separate saucepan
• 7 Cover with cool water and bring to a boil over high heat, then remove from the heat, cover and let stand for 12 minutes
• 8 Crack the eggs, transfer them to a bowl of ice water and let them stand for 10 minutes (to make peeling easier)
• 9 Drain the eggs, then peel them and slice into thin rounds
• 10 To serve, divide the soup among chilled bowls
• 11 Garnish with the potato, egg, red onion, cucumber and the reserved radish slices

CREAM OF RADISH TOP SOUP

Steps:

• 1 Melt the butter in a large saucepan over medium heat
• 2 Stir in the onion and cook for 8 to 10 minutes, stirring a few times, until tender
• 3 Add the potatoes and radish greens and stir to evenly coat, then pour in the broth
• 4 Increase the heat to medium-high; once the mixture has come to a boil, reduce the heat to medium-low; cook uncovered for 30 minutes, stirring occasionally
• 5 Allow the soup mixture to cool slightly
• 6 Working in batches as needed, transfer the mixture to a blender; remove the center knob and place a paper towel over the opening (so steam can escape, and to avoid splash-ups)
• 7 Puree until smooth
• 8 Pour the puree through a strainer set over the same saucepan; discard the solids
• 9 Stir in the half-and-half (to taste)
• 10 Cook over low heat, stirring, until well blended
• 11 Divide among individual bowls
• 12 Serve warm, garnished with radish slices