BRUCE NAFTALY’S RADISH SOUP

1 yellow onion, peeled and cut into ½-inch pieces

1 leek, white only, washed and cut into ½-inch pieces

2 shallots, peeled and quartered

4 tablespoons unsalted butter

¾ pound red radishes, washed, trimmed and halved

2 organic old-fashioned roses worth of petals

2 cups chicken stock

Salt

Crème fraîche

Chopped chives

 

1. In a heavy non aluminum saucepan, slowly cook the onion, leek and shallots in the butter over low heat until they are translucent and “relaxed.”

2. Add the radishes, rose petals, and the chicken stock. Cover and bring to a boil, then reduce heat and simmer, covered, until the radishes are soft.

3. Purée with an immersion blender or in batches until smooth. Return to saucepan, add a few drops of rose water and salt to taste.

4. Serve garnished with a spoonful of crème fraîche and a pinch of chopped chives.

RETURN TO THE RECIPES LIST