Chilled overnight, this soup is a refreshing crowd-pleaser on a warm spring day. Radishes add an earthy, turniplike flavor. Use white pepper to keep the soup creamy white.
1 tablespoon butter
1 1/2 cups thinly sliced onion
20 radishes, halved (about 1 pound)
1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
3 cups fat-free, less-sodium chicken broth
2 cups 2% reduced-fat milk
3/4 cup reduced-fat sour cream
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/4 cup chopped fresh chives
2 radishes, thinly sliced (optional)
How to Make It
Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add radishes and potatoes, tossing to coat with butter. Stir in broth and milk; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Cool 10 minutes.
Place half of radish mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining radish mixture. Cover and chill at least 2 hours.
Add sour cream, salt, pepper, and nutmeg, stirring with a whisk. Cover and chill at least 4 hours or up to overnight. Sprinkle with chives; garnish with radish slices, if desired.