Grand-ma's Radish Leaf Soup

For 4-8 servings

3 bunches of radishes (with leaves - since the most important part)

some butter

salt, pepper, nutmeg

1-2dl of cream

4 large potatoes (for soups)

1l of vegetable bouillon

2-3 pairs of Wiener sausages

I am not a big soup lover, but this soup has definitely changed my opinion about soups. My dear Grand-ma Daisy always used to cook it for us. This soup was basically invented for nice & cold winter days.

Cut the leaves from radishes and wash well. You leave the radishes aside for other use. Melt butter in heavy large soup pan over medium heat. Add onion and roast until tender (about 5 minutes). Add radish leaves and roast until soft (about 2 minutes). Add potatoes and about ¾ of the bouillon. Cover and simmer until vegetables are tender (about 20 minutes).

Puree soup with a hand blender. Or just fill it by batches into a blender. Return to saucepan. Mix in a bit of the cream. Stir over medium heat until hot. Season soup with salt and pepper. You can also add some chopped wiener sausages into the soup – really nice! :-)

Bon appétit!

Wine recommendation: Some nice, heavy red wine with a taste of dark berries. My all-time favorite red wine for meat is the "Primitivo 60' anni" or the Shiraz from Peter Lehmann.

Music recommendation: Marco di Marco (at Carnegie Hall), Nat King Cole, Dean Martin