Radishes reimagined: A savoury spring soup sensation

Radishes are vegetables typically added to sandwiches, salads, or spring cottage cheese spreads. Depending on the variety, they can be sweet, juicy, or even spicy. In the spring and summer, they dominate gardens, meaning you won't need to spend a fortune on radishes at the shop. So, it's worth making them a staple in your kitchen.

As the days get warmer, we tend to reach for lighter, vegetable-based dishes. We prepare salads and light soups that keep us satisfied for hours. One suggestion for a spring lunch is soup made from sautéed radishes and potatoes, especially new potatoes.

This soup is an ideal recipe for a light spring lunch and provides a solution for when you have an abundance of radishes. Gather some vegetables and broth, add a roux, and create a soup so delicious that not a drop will be left in the bowl. It’s the tastiest proof that radishes shine not only when raw.

The addition of sharp blue cheese gorgonzola enhances the entire dish. However, if you're not a fan, you can opt for crumbled feta cheese. Within a few minutes, you'll have a tasty soup full of aroma on the plate. It's perfect for those busy days when your stomach growls, but time for cooking is scarce.

Ingredients:

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

Instructions:

1. Wash and peel the potatoes, and cook them until they are soft in the broth.
2. Wash the radishes and slice them. Finely chop the leaves.
3. Melt the butter in a pan and add the radishes along with the leaves.
4. Sauté the mixture for about 5 minutes, then add it to the boiling broth.
5. Mix the flour with the cream and add a little hot soup. Combine everything well and pour it into the boiling broth.
6. Season the soup with salt and pepper. Serve it with dill and crumbled gorgonzola or feta.