Csa Radish Soup With Potatoes, Turnips And Pink Peppercorn

Name: Csa Radish Soup With Potatoes, Turnips And Pink Peppercorn
Ingredients: 3/4 cup thinly sliced Japanese negi onion (I used one) - if negi is not available, leeks can be substituted; 2 large garlic cloves, smashed flat with the side of your knife and chopped; 3 1/2 tablespoons unsalted butter; 10 medium to large round radishes (skin can be imperfect), ends trimmed, skin peeled; 10 small pink or red radishes, ends trimmed; 2 tablespoons vermouth; 1 large and 1 medium Hakurei white turnip, peeled, cut into large dice (yield 1 generous cup); 2 Yukon gold potatoes, peeled, cut into large dice; 1 cup Vegetable stock (canned or homemade); 1/2 cup heavy cream; sea salt to taste; 1 1/2 teaspoons whole pink peppercorns; 2 teaspoons minced Italian parsley

13 ingredients

4 steps

Ingredients

3/4 cup thinly sliced Japanese negi onion (I used one) - if negi is not available, leeks can be substituted
2 large garlic cloves, smashed flat with the side of your knife and chopped
3 1/2 tablespoons unsalted butter
10 medium to large round radishes (skin can be imperfect), ends trimmed, skin peeled
10 small pink or red radishes, ends trimmed
2 tablespoons vermouth
1 large and 1 medium Hakurei white turnip, peeled, cut into large dice (yield 1 generous cup)
2 Yukon gold potatoes, peeled, cut into large dice
1 cup Vegetable stock (canned or homemade)
1/2 cup heavy cream
sea salt to taste
1 1/2 teaspoons whole pink peppercorns
2 teaspoons minced Italian parsley

Directions

1

In a stockpot or Dutch oven with a lid, melt butter over medium heat. Add negi onions, garlic and cover pot. Halve peeled radishes. Add peeled radishes and whole small radishes to pot, covering and turning heat down to medium-low. Allow mixture to cook and braise for 8 minutes. After 8 minutes, add vermouth, cover pot and allow mixture to cook for 2 minutes more. Remove whole small radishes and set aside in a small bowl.
2

Add diced potato, turnip and vegetable broth to pot. Stir mixture to combine. Cover pot and allow mixture to simmer for 15-20 minutes, until potato is tender when poked with a fork.
3

While soup is simmering, using a mortar and pestle (or in a pinch, a small bowl and the back of a spoon) crush pink peppercorns and set aside. Dice reserved whole small radishes (now braised) and set aside.
4

When vegetables are tender, remove pot from heat. Stir in cream. Add sea salt to taste. Add crushed pink peppercorns. Using an immersion blender (or alternatively, a food processor), carefully puree soup to desired consistency. Fold in Italian parsley. Serve soup topped with a teaspoon or two of the diced braised radish. Enjoy!