Radish soup?

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Muddypause
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Radish soup?

Post: # 2275Post Muddypause
Sun Apr 24, 2005 4:10 pm

Anybody ever thought of radish soup? What could I add beyond a stock cube (NB. I'm a garlic free zone)?

Given that there is lettuce soup, tomato soup, and I think I even saw cucumber soup once, I'm thinking it ought to be possible to do a salad soup.
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Chickenlady
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Post: # 2279Post Chickenlady
Sun Apr 24, 2005 9:28 pm

Sounds potentially vile, but might be a surprise hit! How about keeping it simple, with onions, stock and maybe a potato?

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Andy Hamilton
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Post: # 2284Post Andy Hamilton
Mon Apr 25, 2005 12:11 am

seems to be a korean delight.

http://www.mines.edu/stu_life/organ/jsa ... aikon.html

cucumber soup sounds a bit pointless, not the most flavoursome of vegetables.
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Muddypause
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Post: # 2288Post Muddypause
Mon Apr 25, 2005 1:35 am

You might be right, Chickenlady, it might be awful. But on the other hand I was thinking that the peppery flavour of a radish might work quite well with a few other ingerdients. I shall have to experiment.

That Korean recipe is a delight:
"Heat to boiling, then turn the temperature to medium.
Remove harshness.
Cook for one hour until meat will be tendered. "
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Post: # 2290Post wulf
Mon Apr 25, 2005 7:35 am

I've made a couple of batches of successful parsley soup recently. My radishes still aren't quite ready for harvesting but the flat-leaved parsley I planted last year (and left overwintering with no protection) is abundant in my herb garden!

Recipie:

Chop a generous bunch of parsley (and other herbs? I added garlic chives to the last batch) and boil in water until volume is reduced (you could probably also use stock; I added some bouillon powder and a stock cube would also be an option).

Allow to cool and liquidise.

Back to the pan you boiled the parsley in, melt some butter and stir in flour to create a roux. Gradually reintroduce the liquidised parsley, stirring to keep the mixture smooth. Keep stirring over a fairly gentle heat until it begins to thicken, season to taste ... and voila! A rich and tasty way of devouring all that excess parsley!

In other words, it's essentially bechamel sauce but using the parsley stock rather than milk to combine with the roux.

Wulf

Amaranth

Radishes

Post: # 3381Post Amaranth
Fri May 27, 2005 1:42 am

Radishes are closely related to turnips, so you might look through turnip soup recipes for ideas. Also you can cook the radish greens like other greens, and radishes are good roasted with a bit of olive oil.

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Re: Radishes

Post: # 3384Post Andy Hamilton
Fri May 27, 2005 2:25 am

Amaranth wrote:Radishes are closely related to turnips, so you might look through turnip soup recipes for ideas. Also you can cook the radish greens like other greens, and radishes are good roasted with a bit of olive oil.
Cheers Amaranth, I have a bunch of radishes in my window box that are just about ready for harvest so I will take your advice.
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Muddypause
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Post: # 3388Post Muddypause
Fri May 27, 2005 8:23 am

I did try a handful of radishes chopped up with a stock cube; in the end it tasted entirely of stock cube with no hint of radish.

I've had a good crop of radishes this year (bearing in mind I only have the smallest of planting areas), and been eating two or three a day for a couple of weeks or so - I'm a bit fed up with them now. Glad to say the last one got pulled yeterday. The last few were a bit woody and bitter - I guess they had been left in the ground too long.
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Post: # 3392Post shiney
Fri May 27, 2005 11:52 am

Here found a load of recipes with radish in them!!

http://fooddownunder.com/cgi-bin/search.cgi?q=radish

There's a radish leaf soup there.

Worth a snout maybe?
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