Radish Top Soup

From CSA member Gail I.
Even though I didn’t have quite enough radish tops, it was delicious! (I used water instead of chicken stock, no cream and not quite as much butter as it calls for.)

Ingredients:
6 Tb butter
1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups liquid (water, chicken stock)
Salt
1/2 cup cream (optional)
Freshly ground pepper

Process:
1. Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes.
2. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.
3. Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt.
4. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors.
5. Puree finely in a food processor.
6. Add cream if desired.
7. Season to taste with butter, salt and pepper.

Adapted from internet recipe by Jean Pinard