Black Radish Soup

Black radishes can be enjoyed many ways - raw, in a salad with some creamy cheese like feta, roasted with olive oil and served as a side, finely sliced with salt or a vinaigrette for a lighter side plate, or more. One simple way is in a soup.

Ingredients:
 
·      1 Tbs. unsalted butter or olive oil
·      1 medium white onion, chopped
·      2 medium black radishes, peeled plus more (unpeeled) for the garnish
·      1 medium potato, peeled and cut into chunks
·      Salt and pepper to taste
·      1 Tbs. prepared horseradish sauce
·      2 Tbs. crème fraîche, plus more for garnish,

Method:

1.    Heat the butter in a medium saucepan over medium heat. Add the onion, and sauté 5 minutes, or until soft and translucent.
2.    Add the radishes, potato, salt, pepper, and 3 1/2 cups water. Bring the soup to a boil, reduce heat to medium-low, and simmer for 30 minutes.
3.    Remove the soup from the heat, stir in the horseradish, and purée in a food processor or with an immersion blender until smooth. Add the crème fraîche, if using, and purée until combined. Adjust seasonings, top with grated radish.