Hearty Radish Top Soup

Woo! Produce!

Collards, broccoli and radishes!

2 tbsp olive oil
1 large shallot, chopped
3 cloves of garlic, minced
4 medium potatoes, chopped
1 Bunch of radishes (greens separated from radish, radish sliced)
1 bunch collards (de-vein and w/rough chop)
2 sticks of broccoli (chopped)
4 cups chicken broth
1/2 cup whole milk
1/2 tsp salt
1 tsp black pepper
1 tsp dried oregano
1/2 tbsp dried basil
2 sticks of broccoli (chopped)
Polish kielbasa (chopped)

Combine olive oil with shallot and garlic in a large pot on medium heat until translucent. Add radish greens, potatoes, stock, salt, pepper, oregano and basil - bring to a boil, then simmer for 30 minutes. Remove from heat, and pour into a blender - blend to a puree. Transfer liquid back to pot over medium heat, add collards, broccoli, radishes and kielbasa. Simmer 20 minutes. Add milk, stir til combined.

 

The results: Tasty and filling!

I probably wouldn't use the collards again in this case; I found the favor to be out of place in this instance, but I really like how the starchy potatoes helped to thicken the soup without having to use copious amounts of heavy cream. Overall, it was a great learning experience as far as textures went for soup. As far as tasting the radishes or the greens, they kinda just ...blend in. But radishes are just so darn adorable and cute.