Radish Soup

Peel the potatoes and cut into small cubes. Peel and finely dice onion. Rinse radishes well, coarsely chop two-thirds of the leaves. Cut the radishes into thin slices (and halve them if necessary).

Heat the oil in a saucepan and sauté the onion and chopped radish leaves. Add the potatoes and the soup. Cook everything for about 15 minutes in a closed saucepan.

Puree the soup with a hand blender. Add the sour cream or crème fraîche. Let the soup bubble up briefly and season to taste with the spices.

Add the radish slices to the radish soup.

Pour into plates or soup bowls and garnish with a dollop of crème fraîche or sour cream and the cress.

Preparation Tip:

Dark bread goes well with radish soup.

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