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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Chilled overnight, this soup is a refreshing crowd-pleaser on a warm spring day. Radishes add an earthy, turniplike flavor. Use white pepper to keep the soup creamy white. Ingredients:
1 tablespoon butter |
1 1/2 cups thinly sliced onion |
20 radishes, halved (about 1 pound) |
1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces |
3 cups fat-free, less-sodium chicken broth |
2 cups 2% reduced-fat milk |
3/4 cup reduced-fat sour cream |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
1/4 cup chopped fresh chives |
2 radishes, thinly sliced (optional) |
Directions:
1. Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add radishes and potatoes, tossing to coat with butter. Stir in broth and milk; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Cool 10 minutes.
2. Place half of radish mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining radish mixture. Cover and chill at least 2 hours.
3. Add sour cream, salt, pepper, and nutmeg, stirring with a whisk. Cover and chill at least 4 hours or up to overnight. Sprinkle with chives; garnish with radish slices, if desired.
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