Radish soup: The surprising spring hit you need to try

Radishes are typically added to sandwiches, salads, or spring cottage cheese. Depending on the variety, they can be sweet, juicy, or even spicy. During spring and summer, they flourish in gardens, and you won't have to spend much on radishes in the store. It's worth incorporating them into your kitchen.

As the days warm up, we’re more likely to reach for light, vegetable dishes. We make salads and light soups that satisfy for hours. One delicious option for a spring lunch is fried radish and potato soup, especially when made with new potatoes.

This soup is the perfect recipe for a light, spring lunch and is an excellent solution for utilizing excess radishes. Gather some vegetables and broth, add a roux, and create a soup so tasty that not a drop will remain in the bowl. It's a delicious testament to the fact that radishes taste great cooked, not just raw.

The dish is elevated by the addition of sharp gorgonzola with blue mold. However, if you’re not a fan, crumbled feta cheese is a wonderful alternative. In just a few minutes, a delicious, aromatic soup will be ready on your plate—perfect for busy days when you're hungry but short on time.

Ingredients:

                  
• 2 bunches of ripe radishes
• 4 potatoes
• 4 cups of vegetable broth
• 1 tablespoon of butter
• 1 tablespoon of cream
• 1 tablespoon of flour
• A bunch of fresh dill
• Gorgonzola or feta
• Salt
• Pepper

Instructions:

          
1. Wash and peel the potatoes, then cook them until soft in the broth.
2. Wash and slice the radishes, and chop the greens as finely as possible.
3. Melt the butter in a pan and add the radishes along with the greens.
4. Sauté everything for 5 minutes, then add it to the boiling broth.
5. Mix the flour with the cream and add a bit of hot soup. Mix thoroughly, then pour it into the boiling broth.
6. Season the soup with salt and pepper. Serve with dill and crumbled gorgonzola or feta.