White radishes, including daikons, make a great base for soup. The spicy leaves that come with them give the soup great color and zing. The tart-sweet berry flavors complement the spicy flavor of this soup. I strongly urge you to buy organic berries, since conventional strawberries and raspberries are highly pesticide-intensive crops. Serves 4
Ingredients • 1/4 cup balsamic vinegar • 1 tablespoon olive oil • 2 garlic cloves, thinly sliced • 2 cups chopped onions • Salt and freshly ground black pepper • 1 pound radishes (preferably white) with greens, radishes thinly sliced • 1 teaspoon fresh thyme leaves • 1 quart chicken, mushroom, or vegetable stock • 1/2 cup assorted berries, such as raspberries or strawberries
Directions In a small pan, simmer the balsamic vinegar until it reaches a syrupy consistency. It should reduce to about a teaspoon. Cover it and set it aside.
Heat the olive oil in a medium saucepan; add the garlic and onions. Sprinkle with salt and pepper to taste and sweat (cook slowly, without browning) for 5 minutes, until the onions are soft and juicy. Add the radishes, radish greens, thyme, and stock. Bring to a boil, then lower to a simmer; cook 10 minutes, until the radishes are soft.
In a blender at high speed, puree the soup in batches until very smooth. Return to the pot and reheat. Serve the soup in shallow bowls, and arrange a small group of berries in the center of each portion. Drizzle a few drops of balsamic syrup over the berries just before serving.
