Recipe// Radish soup with yoghurt and radish leaf oil

7:20 PM

300 g potatoes
1 onion
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
salt, pepper

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.

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