| Preparation time | 5 min |
| Cooking Time | 30 min |
| Ready In | 35 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
Ingredients
6 tbsp unsalted butter12 cups radish greens (from 4 large bunches of radishes), coarsely chopped½ lb scallions, white and tender green, cut into 1-inch lengths4 ½ cups waterSalt and freshly ground white pepperCroutons
Directions
In a large saucepan, melt 3 tablespoons of the butter over moderately high heat.Â
Add the radish greens and scallions and cook, stirring occasionally, until wilted, about 4 minutes.Â
Add the water, bring to a boil and simmer until the vegetables are tender, about 10 minutes. Let cool slightly. Puree the soup in batches in a blender, about 2 minutes per batch. (You can also use an immersion blender directly in the pot and blend it all at once!)
Gently reheat the soup in a clean saucepan. Swirl the remaining 3 tablespoons of butter and season with salt and white pepper. Serve in shallow soup plates, garnished with the croutons.