Chilled Radish Leaf and Asparagus Soup

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.

Radish and Asparagus

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

  1. Heat butter in a large pot until melted
  2. Add onion, spring onion, celery, radish leaves and asparagus. Stir over a gentle heat for approximately 5 minutes.
  3. Add stock to the pot. Stir well, cover, and leave for 15 minutes.
  4. Add potato to the pot and leave for a further 15 minutes.
  5. Purée the soup and add a touch of double cream (if desired) for a professional finish.
  6. 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!


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25 Responses to “Chilled Radish Leaf and Asparagus Soup”

  1. Chilled Radish Leaf and Asparagus Soup « Arhive « Latest World’s News Says:

    […] Original post by scott Read More… […]

  2. Amanda @ Little Foodies Says:

    I’m definitely going to try this. It sounds delicious.

  3. Katie Says:

    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….

  4. Katie Says:

    What I can’t figure out is how to type on this borrowed computer - that misspelled word would be ’something’

  5. bazu Says:

    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.

  6. Susan from Food "Blogga" Says:

    The peppery quality of the radishes must be lovely with the woodsy asparagus. Thanks for the innovative recipe!

  7. Vani Says:

    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.

  8. Susan Says:

    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.

  9. Lydia Says:

    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.

  10. scott Says:

    Amanda @ Little Foodies: It is! It works perfectly without the cream, too.

  11. scott Says:

    Katie: Always something new to learn! Beetroot leaves are, too, incidentally.

  12. scott Says:

    Bazu: I’ll have to try my hand at some gazpacho this year, too. Something I love but have never made myself.

  13. scott Says:

    Susan from Food “Blogga”: A few slices of radish floating in the soup adds a wonderful texture change, too.

  14. scott Says:

    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’!

  15. scott Says:

    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.

  16. scott Says:

    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 ;)

  17. ros Says:

    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.

  18. Steamy Kitchen Says:

    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!

  19. scott Says:

    ros: Wow - now you really do love chilled soup! Salmon and chive in particular sounds delicious and original.

  20. scott Says:

    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.

  21. Julia Says:

    Inspired, Scott. I’ve never made a chilled soup, perhaps I should look into that this summer!

  22. scott Says:

    Julia: You should! Chilled soups are delicious.

  23. Vanessa Says:

    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!

  24. scott Says:

    Vanessa: Ah, well now you know! I can sense a food blogging event all about things you didn’t know you could eat?

  25. The Tracing Paper » Missing May Says:

    […] 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 […]

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