Radish Soup

For the radish soup, peel and dice the potatoes and onion. Clean the radishes, coarsely chop a few of the leaves, cut the rest into tender strips.

Heat the butter in a saucepan, sauté the onion cubes and the coarsely chopped radish leaves in it. Add the potatoes and the clear soup. Cook everything for half an hour in a closed saucepan.

Quarter half of the radishes and add them after 20 minutes. At the end of the cooking time, add the crème fraîche and finely puree the soup.

Season heartily with pepper, nutmeg, salt and white wine. Finely slice the remaining radishes, add to the soup with the radish leaf strips and serve.

Preparation Tip:

Fresh daisies look especially decorative in the radish soup.

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