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Potato cream soup with marinated radish recipe

Spring radish loves being marinated. With its vivid, red color, it is a spectacular ingredient of a salad but it can also give a refreshing twist to a simple potato cream soup. It is an easy-to-make, decorative dish for your rushing weekdays.

Gluten-free
Wheat free
Egg free
Soy free
Corn free
Sugar free
40 Min.
28

Production

01

Peel and dice the potatoes. Cut the onion into largish pieces. Pour on the chicken or vegetable broth, salt and pepper it, add the garlic and cook it until soft at medium heat.

02

Cut the tender, green leaves of the radish into strips.

03

Wash 4-5 smaller radishes and slice them thinly.

04

Thin 2 spoons of blackcurrant balsamico with 1 dl water and place the radish slices in it. Let them get marinated while the soup is being cooked.

05

Cool the prepared soup to about 50-60 °C, and then blend it together with the radish leaves, the cream and the camelina oil.

Tip:

To serve, add some marinated radish to the soup.

14 Comment
Ingredients
portion unit: EUUSUK
7 oz
potato
2 ⅞ oz
onion(s)
1 clove(s)
garlic
20 ¼ fl oz
chicken or vegetable broth
3 ½ fl oz
heavy cream
3 piece(s)
radish
1 pinch
pinch

Étrendek

Gluten-free Wheat free Egg free Soy free Corn free Sugar free

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