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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

• 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

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.


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