Vegetarian Times (May 2013)
"Radish soup sounds like something Miss Hannigan would serve Little Orphan Annie."
These words were uttered in our kitchen halfway through making this Piquant Radish Soup with Crème Fraîche.
It's true, right? Doesn't it sound a bit sad? Like something your grandparents had to eat during the depression? (Though we expect our grannies would have ditched the crème fraîche for a big ol' dollop of full fat sour cream.)
Still, we were eager to try the recipe. After reading our first issue of Vegetarian Times, the first recipe we tried -- Miso-Glazed Cauliflower and Kale Salad -- was a huge success in our book. For the next recipe, we went for something a bit more unique.
And radish soup sounded like just the kind of unique we wanted. Radishes are plentiful right now in our area, with nearly every vendor at the farmers market offering some variety of radishes. And though we've roasted radishes and used them all varieties of salads, we have not yet tried them in liquid form.
So we purchased a few bunches of radishes, broke out the food processor and got to work.