Radish Vichyssoise

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.

Yield: 12 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 29%
  • Fat: 3.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.2g
  • Carbohydrate: 17.2g
  • Fiber: 1.9g
  • Cholesterol: 13mg
  • Iron: 0.4mg
  • Sodium: 359mg
  • Calcium: 91mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  3. 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.
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