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.