Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 2004


Recipe Summary test

12 servings (serving size: 3/4 cup)


Ingredient Checklist


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.

  • 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.