Recipe// Radish soup with yoghurt and radish leaf oil7:20 PM
300 g potatoes
1 bay leaf
1/8 teaspoon caraway seeds
2 teaspoon butter
500-700 ml vegetable stock
1 bunch radish
125 g yoghurt
3-4 tablespoons rapeseed oil
Peel and cut potatoes in cubes.
Sautee chopped onion in a teaspoon butter,
add diced potatoes, bay leaf, caraway seeds and vegetable stock.
Cook over low heat for 15-20 minutes. Now sieve and set the liquid aside.
You won't need the cooked potatoes for the soup, but do not throw away,
instead make a puree or use in some kind of yeast dough that needs cooked potatoes.
Sautee sliced radish in the other teaspoon of butter, add the potato liquid and cook for 2-3 minutes.
Pour the soup into a mixer, add yoghurt and puree, season with salt and pepper.
If you want a really smooth soup sieve.
Serve the soup either lukewarm or chilled.
For the oil puree about 1/4 of the radish leaves with the rapeseed oil.