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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light

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Recipe Summary

Yield:
12 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

119 calories; calories from fat 29%; fat 3.9g; saturated fat 2.3g; mono fat 1.1g; poly fat 0.2g; protein 4.2g; carbohydrates 17.2g; fiber 1.9g; cholesterol 13mg; iron 0.4mg; sodium 359mg; calcium 91mg.