Cream of Radish Top Soup 8.000

Dixie D. Vereen for The Washington Post

Jul 8, 2015

An easy soup that makes use of radish greens. Congresswoman Debbie Wasserman Schultz of Florida makes this for her family and featured the recipe on her clean-cooking Instagram account.

Make Ahead: The soup can be refrigerated for up to 2 days. Reheat over low heat.

Where to Buy: The recipe allows you to replace the unsalted butter with coconut butter, which is thick and contains coconut meat; it is not the same thing as coconut oil. Find it at health food and/or organic foods stores; Artisana brand is available at MOM’s Organic Markets.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 8 cups

  • 3 tablespoons unsalted butter (may substitute coconut butter; see headnote)
  • 1 to 1 1/2 large onions, diced
  • 3 medium (17 ounces total) Yukon Gold potatoes, peeled and diced
  • 10 ounces radish greens, rinsed well, chopped (6 cups; from 2 pounds of bunch radishes)
  • 6 cups no-salt-added chicken broth
  • 1/3 to 1/2 cup low-fat or regular half-and-half
  • 7 red radishes, thinly sliced or cut into julienne, for garnish


Melt the butter in a large saucepan over medium heat. Stir in the onion and cook for 8 to 10 minutes, stirring a few times, until tender.

Add the potatoes and radish greens and stir to evenly coat, then pour in the broth. Increase the heat to medium-high; once the mixture has come to a boil, reduce the heat to medium-low; cook uncovered for 30 minutes, stirring occasionally. Allow the soup mixture to cool slightly.

Working in batches as needed, transfer the mixture to a blender; remove the center knob and place a paper towel over the opening (so steam can escape, and to avoid splash-ups). Puree until smooth.

Pour the puree through a strainer set over the same saucepan; discard the solids. Stir in the half-and-half (to taste). Cook over low heat, stirring, until well blended.

Divide among individual bowls. Serve warm, garnished with radish slices.

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Recipe Source

Adapted from

Tested by Mary-Denise Smith.

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