FitFitBanner Images

Recipes Recipes



Radish & Greens Soup




Share on Tumblr

Recipe By Chef Jim Coleman

Radishes are coming into the farmer’s markets. The heirloom breakfast variety is particularly well suited for this recipe. And, you don’t waste the greens!

Serves 6

 

Ingredients

  • 1 tablespoon olive oil
  • 3 cups chopped radish greens from 3 bunches of radishes
  • 4 cups homemade chicken stock
  • 2 large Idaho potatoes, peeled and diced
  • 12 red radishes, sliced 1/8 inch thick
  • 1 tablespoon cider vinegar
  • Good sea salt
  • Pepper from the mill
  • 1 tablespoon Dijon mustard
  • 1/3 cup low fat sour cream or yogurt
  • Bread of your choice (optional)
  • Grated Gruyere-type cheese or crumbled ripe goat cheese (optional)

Directions

    1. Heat the oil in a soup pot over medium heat.
    2. Toss the radish greens and sauté for 1 minute. Cover with the stock and bring to a boil.
    3. Add the potatoes and simmer 20 to 30 minutes or until potatoes are cooked through. Process in the food processor or pass through a food mill to purée. Strain if necessary.
    4. Meanwhile, place the radish slices and vinegar in a small pot, add water to cover, and bring to a boil. Season with salt and pepper; simmer 3 to 4 minutes, and drain. Add the slices of radishes to the strained soup.
    5. In a small bowl, mix the mustard with the sour cream or yogurt. Mix 1 cup the soup into this mixture, and whisk the mixture back into the bulk of the soup.
    6. Correct the final seasoning and serve immediately, with bread on the side and cheese passed in a bowl, if desired.
Photo by Flicker user tiny banquet committee / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


Comments are closed.

Photo by Flicker user mollycakes / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

More wisdom »




October 2014
M T W T F S S
« Jun    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Got a question for Fit? Want to submit your own "fit and fresh" recipe? Have a good story idea for us?


Contact us at fit@whyy.org




Get Healthy Philly is part of the Communities Putting Prevention to Work Initiative, a federal effort to: prevent and delay chronic disease, reduce risk factors, promote wellness in children and adults, and provide positive sustainable health change in our communities.


Food Fit Philly is part of Get Healthy Philly, a program that works to reduce and prevent obesity and related chronic diseases (like heart disease and diabetes) by increasing access to healthy foods that people can afford.


Your body needs help when it's time to quit. SmokeFree Philly is a program of the Philadelphia Department of Public Health that offers support and tools to help smokers quit. The goal of SmokeFree Philly is to: help people to quit smoking, stop people from starting to use tobacco, and reduce heart disease, cancer and other illnesses caused by smoking.