FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

RADISH SUMMER SOUP WITH BERRIES AND BALSAMIC SYRUP

 

From: The Ethical Gourmet by Jay Weinstein

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.

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages