Re: [CH] Radish Soup?

Dave Drum (dirty_dave@chillicooks.org)
Fri, 01 Oct 2010 14:20:33 -0500 

On 10/1/2010 13:45, Mike Benson wrote:

> I've got a bumper crop of large radishes growing right now and was
> wondering if anyone has a good radish soup recipe?

I've got one I like that I've made a couple times ... it also uses 
avocado - which is another of my favourites.  ;-)

It can be served cold or hot. I prefer it hot. Chilies mentioned in 
the ingredients listing are only suggestions - vary to suit yourself. 
I use whatever is at hand when I make this soup - haven't tried 
habaneros in it yet. But, Thai hots do work well. As do the Serrano 
and/or jalapeno chilies called for.

Oh, yeah ... let some of your radish plants go to seed and harvest the 
green seed pods. They make DYN-O-MITE salad additions. Yes, indeedy!!!

Now for the recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Avocado Soup w/Radishes & Cilantro Cream
  Categories: Soups, Fruits, Chilies, Dairy, Herbs
       Yield: 4 servings

       2 tb Avocado oil
       1 tb Walnut oil
            +=OR=+
       3 tb Fruity olive oil
       1 md Yellow onion; chopped
       4 cl Garlic; peeled, minced
   1 1/2    Inch piece ginger; peeled,
            - minced
       3    Serranos or jalapenos;
            - stemmed, seeded, minced
       4 c  Chicken broth *
       3 lg Ripe Haas avocados
       2    Limes
     1/2 c  Sour cream
       2 tb Half & half
     1/4 c  Cilantro leaves; very finely
            - minced
       1 ts Ground Coriander
            Salt
       1 bn Radishes; 10-12
            Black pepper

   * Use two cans of chicken broth w/a little water or 1 paper
   carton (32 oz).

   Heat the Avocado oil or two tablespoons of the olive oil in
   a saucepan and add chopped onion. Saute for 5 minutes and
   add garlic, ginger and 2 of the peppers. Saute for another 5
   minutes. Add the stock, simmer for 10 minutes and remove
   from heat. While the stock and vegetables are simmering, cut
   the Avocados in half and seed and peel them. Chop the
   Avocados, toss them with the juice of 1 lime and place about
   half the Avocado in a blender container. Add hot stock and
   vegetables until container is about 3/4 full and process
   until the mixture is smooth and liquid. Chill the soup
   thoroughly, preferably for several hours.

   To make the cilantro cream, stir the sour cream and
   half-and-half together, add the chopped cilantro, the
   remaining chili pepper, the ground coriander and salt to
   taste. Chill until you are ready to use it. Cut the radishes
   in small julienne and toss with the walnut oil or the
   remaining olive oil, the juice of 1/2 lime and salt to
   taste. Chill until you are ready to use them.

   Taste the chilled soup and add salt and more lime juice to
   taste. Ladle it into chilled soup bowls. Top each serving
   with a tablespoon of cilantro cream and a tablespoon of
   julienned radishes.

   Variation: This soup is also delicious when served hot and
   is an ideal opening to a hearty Mexican meal.

   From: The Good Cook’s Book of Oil & Vinegar by Michele
   Anna Jordan

   From: http://www.recipesource.com

   Uncle Dirty Dave's Kitchen

MMMMM


-- 
ENJOY!!!

 From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider

... Rock and roll is the hamburger that ate the world. -- Peter York