Makes approximately 4 servings ⋅ Adapted from

  • 2 tablespoons extra-virgin olive oil
  • 2 cups sliced radishes (from 2 bunches), divided
  • ½ cup chopped onion
  • 1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes
  • 2 cups low-fat milk
  • ½ teaspoon salt
  • 1/4-1/2 teaspoon white or black pepper
  • ¼ cup reduced-fat sour cream
  • 1 tablespoon chopped fresh radish greens or parsley

Step 1:

Heat oil in a large saucepan over medium-high heat. Add 1 3/4 cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.

Step 2:

Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids.)

Step 3:

Slice the remaining 1/4 cup radishes into matchsticks. Serve each portion of soup topped with 1 tablespoon sour cream, some radish matchsticks and a sprinkling of radish greens (or parsley).