Red Radish Soup

 

3 tablespoons (42g) ghee or butter

1,6 pounds (725g) red radishes, cut in thin slices

3 shallots, chopped

1 cup (92g) leeks, sliced

2-3 garlic cloves, minced

1 tablespoon flour

1/2 (120ml) cup dry white wine

3 cups (720ml) vegetable broth

1 cup (240g) heavy cream

2 tablespoons (30g) crème fraîche

salt & pepper to taste

1. melt olive oil and butter. Add radishes, shallots, leeks and garlic. Season with salt and pepper. Cook until shallots and leeks have softened

2. sprinkle with flour, stir and cook for 1 minute. Deglaze with wine. Add broth, and simmer for 15-20 minutes

3. pour in a blender and process until smooth. Return to saucepan. Add cream and crème fraîche. Taste for seasoning