Radishes reinvented: Elevate spring meals with vibrant soup

Often added to sandwiches, salads, or a spring cottage cheese spread, radishes can vary in taste from sweet and juicy to spicy, depending on the variety. In the spring and summer, they flourish in gardens, and you won't have to spend much to buy them at the store. Consider welcoming them into your kitchen.

As the days grow warmer, we often crave light, vegetable-based dishes. We prepare salads and refreshing soups that keep us satisfied for hours. One delightful option for a spring lunch is fried radish and potato soup, particularly with new potatoes.

This soup makes for an ideal light, spring lunch and is a great way to use an abundance of radishes. Gather your vegetables and broth, stir in a roux, and you'll have a soup that's sure to leave the bowl empty. It's the most delicious way to showcase radishes beyond their raw state.

The dish is elevated by the sharpness of blue cheese gorgonzola. If you're not a fan, crumbled feta makes an excellent alternative. In just a few minutes, a fragrant, tasty soup can be on your plate—perfect for those hectic days when you're hungry, but time is short.

Ingredients:

• 2 bunches of mature radishes,
• 4 potatoes,
• 4 cups of vegetable broth,
• 1 tablespoon of butter,
• 1 tablespoon of cream,
• 1 tablespoon of flour,
• 1 bunch of fresh dill,
• gorgonzola or feta,
• salt,
• pepper.

Instructions:

1. Wash the potatoes, peel them, and cook them in the broth until tender.
2. Wash and slice the radishes, and chop the greens as finely as possible.
3. Melt the butter in a pan and add the radishes along with the greens.
4. Fry for 5 minutes, then add to the boiling broth.
5. Mix the flour with the cream, add a bit of hot soup to the mixture, stir thoroughly, and pour it into the boiling broth.
6. Season the soup with salt and pepper. Serve garnished with dill and crumbled gorgonzola or feta.