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Recipe from Techniques of Healthy Cooking
Batch Yield: 2 qt / 2 L
Servings: 10

• 1/2 oz/14 g butter
• 2 tsp /10 mL minced garlic
• 3 oz / 85 g diced celery
• 2 oz/55 g diced leeks
• 10 1/2 oz / 300 g diced sweet onions (e.g., Vidalia)
• 1 qt /1 L Chicken Stock
• 5 oz /140 g chef's potatoes, peeled, quartered
• 1 lb 5 oz / 600 g grated red radishes
• 1/4 cup / 60 mL heavy cream
• 1 tsp/5 mL kosher salt
• 1/4 tsp /1.25 mL ground black pepper
• 2 tbsp / 30 mL fresh lemon juice
• 1/2 oz / 14 g chopped herbs (see Notes)
• 2 oz / 55 g thinly sliced red radishes

In a soup pot, melt the butter and sweat the garlic, celery, leeks, and onions until tender. Add the stock and potatoes and bring to a boil. Simmer until the potatoes are tender. Add the radishes and simmer an additional 5 minutes. Puree the soup using a food mill or immersion blender. The soup is ready to finish and serve now, or it may be properly cooled and stored.

2. Heat the soup (by batch or by portion) just before serving. Season the soup with the salt and pepper and serve. Just before serving, bring the cream to a boil (see Notes). Stir the cream, salt, pepper, lemon juice, and herbs into the soup. Garnish each portion with sliced radishes.

• Because radishes have a sharp and peppery taste, herbs with strong flavors best complement the soup. Use chives, cilantro, mint, thyme, or basil.
• The cream may be whipped and 2 tsp/10 mL piped onto each portion of soup.

Portioning information: 3/4 cup / 180mL
Nutrition per serving: 105 calories, 5 g fat, 11 g total carbohydrate, 4 g protein, 269 mg sodium, 16 mg cholesterol



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