Potage de radis nouveaux


  • Radish 1 bunch
  • Spring onions 4
  • Potatoes 1
  • Egg 1
  • Butter 25 g
  • Thick fresh cream 10 cl
  • Lemon 1/2
  • Salt pepper


Separate the radishes from their tops. Wash the radishes and the tops. Keep 6 radishes for decoration, which you cut into thin slices. Chop the rest of the radishes. Peel and slice the onions. Peel and wash the potato then cut it into cubes.

Heat the butter in a Dutch oven. Brown the onions for 2 minutes. Add the radish tops, mix and fry for another minute. Pour 1 liter of water and salt. When boiling, add the potatoes and chopped radishes. Cover and cook for 20 minutes over medium heat. Mix the soup.

In a bowl, mix the cream, egg yolk and lemon juice. Pour a ladle of soup into the cream. Whisk and pour the contents of the bowl into the pot while mixing. Heat the radish soup without boiling it.

 Decorate with radish slices when serving. 

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