Radish Cream Soup

Name: Radish Cream Soup
Total time: 3600 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 5 radishes; 2 potatoes; 1 tablespoon panela cheese (about 15 grams); 1/2 teaspoon salt (about 3 grams); 1/2 teaspoon ground black pepper (about 3 grams); 1 tablespoon onion (about 15 grams); 3/4 cup water (200 milliliters); 1 teaspoon olive oil (about 5 milliliters)

Carmina Sarabia Miguel @cook_28307546

Oaxaca, México

We're back with more recipes! This time, I'm bringing you a radish cream soup inspired by the book "The Silver Spoon" by Emilia Terragni. The book offers a wealth of knowledge, showing you everything you can make and describing each ingredient, step, and technique. I wanted to combine several techniques and ingredients mentioned in the book, and thanks to that, I achieved a wonderful result—you'll fall in love with the first bite and feel each ingredient on your palate, giving you a warm, comforting sensation. Join me for this recipe!

Carmina Sarabia Miguel @cook_28307546

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Ingredients

1 hour

Serves 3 servings

5radishes
2potatoes
1 tablespoonpanela cheese (about 15 grams)
1/2 teaspoonsalt (about 3 grams)
1/2 teaspoonground black pepper (about 3 grams)
1 tablespoononion (about 15 grams)
3/4 cupwater (200 milliliters)
1 teaspoonolive oil (about 5 milliliters)

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Steps

1 hour

1

Prepare all your ingredients (mise en place).
2

Chop all the vegetables. In a pot, heat the olive oil and add the onion. Cook for 2 minutes.
3

Once the onion is translucent, add the potatoes and radishes. Cover with water and bring to a boil. Cook for 20 minutes.
4

Before the 20 minutes are up, season with salt and pepper. Let it finish cooking.
5

After 20 minutes, transfer everything to a blender with the panela cheese. Blend for 3 minutes or until smooth. Return the mixture to the pot and cook for 5 more minutes.
6

Serve the desired amount of soup in a bowl. Garnish with fresh radish and cilantro. Your dish is ready.