I’ve said it once and I’ll say it again: Seasonal Food is where it’s at. So there’s no better way in my eyes than to combine a whole bunch of the best vegetables that May has to offer - in this case, in the form of a soup.
Some of you might be put off by the word ‘chilled’ in the title. Don’t be! There’s a whole world of difference between ‘cold soup’ and soup which is straight from the fridge on a hot summer’s day. And if you still can’t be persuaded, it’s delicious hot, too.
I’ve taken use of 3 seasonal vegetables for this soup, and a couple that aren’t. Radish is just coming to the end of it’s season, and the leaves are always very underused. Asparagus is just perfect right now (and it’s hard to resist not just steaming and eating it), and spring onions are delicious and add an extra fresh zing to any dish.
This is also an entry for the monthly food blogging event ‘In The Bag’, which you can learn more about over at this link. ‘In The Bag’ is a monthly food blogging event highlighting seasonal ingredients and is ran by myself, A Slice of Cherry Pie, and Cherry’s English Kitchen. We each take it in turns to host on a rotating basis.
Chilled Radish Leaf and Asparagus Soup - Ingredients
- Leaves from 1 bunch of Radish (couple of handfuls), washed
- 7 Sticks of Asparagus, roughly chopped
- 2 Spring onions, chopped
- 1/2 Onion, chopped
- 1 Stick of Celery, chopped
- 1 Potato, peeled and chopped
- 25g Butter
- 1 litre Strong Chicken Stock (natural or made via a stock cubes)
- Salt and pepper, to taste
- Double Cream
Chilled Radish Leaf and Asparagus Soup - Method
- Heat butter in a large pot until melted
- Add onion, spring onion, celery, radish leaves and asparagus. Stir over a gentle heat for approximately 5 minutes.
- Add stock to the pot. Stir well, cover, and leave for 15 minutes.
- Add potato to the pot and leave for a further 15 minutes.
- Purée the soup and add a touch of double cream (if desired) for a professional finish.
- Leave to cool and then refrigerate.
Enjoy chilled (as above) or while still hot straight after cooking - it’s delicious and healthy, either way! Enjoy!
Jeanne
Y
Lil
Lydia (The Perfect Pantry)
peabody
Katie
Coffee and Vanilla
We Are Never Full
Kalyn
mycookinghut
May 6th, 2007 at 7:04 pm
[...] Original post by scott Read More… [...]
May 7th, 2007 at 5:04 pm
I’m definitely going to try this. It sounds delicious.
May 7th, 2007 at 5:46 pm
Once again I learn smonething. I didn’t know radish leaves were edible. I have 2 rows that will be ready to pick in a week….
May 7th, 2007 at 5:48 pm
What I can’t figure out is how to type on this borrowed computer - that misspelled word would be ’something’
May 8th, 2007 at 8:39 pm
Put off by the word chilled? No way! As the weather gets warmer and warmer, this light refreshing soup is exactly what I’m after. There are so many yet to try- this one goes on my list.
May 10th, 2007 at 12:40 am
The peppery quality of the radishes must be lovely with the woodsy asparagus. Thanks for the innovative recipe!
May 10th, 2007 at 2:08 am
That must taste divine! I’ve seen some Indian recipes using radish leaves though I’ve never tried them myself. I’m guessing it tastes a little pungent too, just like radish itself.
Looking forward to the monthly “In the Bag” event.
May 10th, 2007 at 6:54 pm
So many people I know don’t care for chilled cream soup, especially if you grew up in a home where soup was always hot and meant to warm you. If you poured it into a glass it, however, it would become a savory smoothie, very common in some cultures. This looks very tasty at either temperature.
May 13th, 2007 at 1:11 pm
Seriously, I’d never have thought of combining asparagus and radish leaves. And then chilling the soup! Goodness, I’ll have to try this one.
May 13th, 2007 at 2:13 pm
Amanda @ Little Foodies: It is! It works perfectly without the cream, too.
May 13th, 2007 at 2:13 pm
Katie: Always something new to learn! Beetroot leaves are, too, incidentally.
May 13th, 2007 at 2:14 pm
Bazu: I’ll have to try my hand at some gazpacho this year, too. Something I love but have never made myself.
May 13th, 2007 at 2:15 pm
Susan from Food “Blogga”: A few slices of radish floating in the soup adds a wonderful texture change, too.
May 13th, 2007 at 2:16 pm
Vani: It is indeed a little pungent - but in a good way, of course. And we’d love to see you there for ‘In The Bag’!
May 13th, 2007 at 2:17 pm
Susan: Perfect idea! Chilled soups seem somehow ‘wrong’ to most people, but a veggie smoothie is perfectly acceptable. It would probably look much more delicious in a glass, too.
May 13th, 2007 at 2:18 pm
Lydia: It seems ironic that I wrote the recipe in lovely hot weather, and since then it has done nothing but rain! Still, it can always be heated up again
May 15th, 2007 at 1:23 am
I love chilled soup…. if I did two couses more often (or at all) chilled soup would be one of my most cooked things. In fact, two out of the three last times I DID do three courses, I had chilled soup as a starter- salmon and chive the first time and a classic gazpacho the second.
I doubt I can get radish leaf at the moment, but this has been added to my list of things to try.
May 15th, 2007 at 6:00 am
Perfect timing - just picked up a bunch of asparagus and a bunch of radishes from the organic farm….I’ll try this because I can’t remember the last time I had chilled soup!
May 15th, 2007 at 7:20 am
ros: Wow - now you really do love chilled soup! Salmon and chive in particular sounds delicious and original.
May 15th, 2007 at 7:21 am
Steamy Kitchen: Mine was all organic, too. Nothing better than grabbing something in season straight from the farm - delicious and all the more healthy for it.
May 20th, 2007 at 3:42 pm
Inspired, Scott. I’ve never made a chilled soup, perhaps I should look into that this summer!
May 20th, 2007 at 9:37 pm
Julia: You should! Chilled soups are delicious.
May 26th, 2007 at 10:50 pm
I always wondered if you eat the radish leaves - I’m going go chomp on some right now. They just look so pretty set off by the bright pink of the radish.
This soup looks wonderful where did you have the time - you look like you’re living and breathing DMBLGIT!
May 27th, 2007 at 11:07 am
Vanessa: Ah, well now you know! I can sense a food blogging event all about things you didn’t know you could eat?
May 29th, 2007 at 2:26 pm
[...] thepassionatecook sings the praises of the more continentally favoured white asparagus and the Real Epicurean proposes an intriguingly mouth watering recipe for chilled radish leaf and asparagus [...]