+
0 (0)

Categories: Appetizers, Soups, Vegetarian

Buttermilk soup with radishes and peppery green oil

Buttermilk soup with radishes and peppery green oil
Bob Chamberlin / Los Angeles Times

Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets as hot as it's been this week, there are few things that ... Read more

Total time: 25 minutes, plus chilling time | Serves 6
  • 2 bunches radishes, with their tops
  • 1 clove garlic, chopped
  • 1 bunch green onions, chopped green and white parts
  • 3 cups buttermilk
  • 1 cup sour cream
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/2 cup olive oil

Step 1Trim the green tops from the radishes and rinse them well, discarding any that are discolored or wilted. Blanch in a 1-quart saucepan full of rapidly boiling salted water just until they are tender, about 30 seconds. Drain and transfer to a bowl full of ice water to stop the cooking. Squeeze dry and chop coarsely. Reserve 2 tablespoons to make the oil.

Step 2Quarter all but 4 of the radishes. In a food processor, coarsely grind the quartered radishes, most of the blanched tops, garlic and green onions.

Step 3Transfer the mixture to a large bowl or pitcher, add the buttermilk and sour cream and stir well to combine. Season aggressively with salt and white pepper. Chill for a couple hours.

Step 4While the soup is chilling, blend the reserved 2 tablespoons blanched radish tops with the olive oil until smooth and strain it through cheesecloth into a bowl. Do not press or squeeze the solids or the results will be cloudy.

Step 5To serve, taste and adjust seasoning for salt and pepper. Thinly slice the remaining radishes. Divide the soup among 6 chilled bowls. Float the sliced radishes on top and drizzle with a little of the green oil.

Each of 6 servings:
Calories 280; Protein 5 grams; Carbohydrates 9 grams; Fiber 1 gram; Fat 25 grams; Saturated fat 7 grams; Cholesterol 22 mg; Sugar 7 grams; Sodium 744 mg.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Hurley's grilled mussels with red wine and chorizo
Ginger- and lemongrass-cured sable fish
Bruschetta with burrata and radicchio marmalade
Fresh corn blini with crema fresca