Scallion And Radish Soup
serves 6
This is a perfect early-spring soup made from the first promising notes out of the garden. It is pretty too.Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
1 quart chicken stock
1 1/2 cups chopped scallions, white part only (about 3 bunches)
1/4 cup heavy cream
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1 cup sliced scallions, green part only (about 3 bunches)
3 radishes, very thinly sliced, blanched 15-20 seconds in boiling water
sprigs of dill, optional
cucumber slices, optional
prep: 5 minutes
total: 30 minutes
large saucepan
food processor
1. Heat the stock in a saucepan. Stir in the scallion whites and cook at a slow boil for 15 minutes. Purée 1 cup of the stock and the cooked scallions in a food processor. Return the purée to the saucepan and place over medium heat. Stir in the cream, lemon juice, and salt.
2. Just before serving, stir in the scallion greens. Place 3 radish slices in each of 6 small bowls and pour in the soup. Garnish with sprigs of dill and cucumber slices.
