Radish Top Soup
6 tablespoons butter, divided
1 cup chopped onions or white leek portions
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups water, chicken stock or combination
Salt
1/2 cup heavy cream (optional)
Freshly ground pepper
Melt 4 tablespoons butter in large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in water or stock with 1 teaspoon salt. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in food processor or blender. Add cream and remaining butter, if desired. Season to taste with salt and pepper. Serve hot. (Note: To serve cold, omit butter enrichment.)
Makes 4 to 6 servings.
From "The Victory Garden Cookbook."