Categories: Soup/Stew/Chili
Ingredients
- 4 bunches red radishes (approximately 12 radishes per bunch)
- 2 medium onions, cut into large pieces
- 42 ounces chicken broth
- 6 tablespoons butter
- 6 tablespoons flour
- 4 cups half-and-half cream or 4 cups light cream
- 6 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 3 tablespoons horseradish sauce (I use Heinz)
Directions
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Clean the radishes (cut off the tops and the bottoms and wash them) and place them in a large saucepan. Add the onions. Pour the chicken broth over them and simmer for 35 minutes.
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Let the contents of the saucepan cool slightly and then puree in a blender. (You’ll have to do this in batches – it won’t all fit at once.) Transfer the puree to a large bowl and cover it to keep it warm.
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Put the large saucepan back on the burner. Melt the butter on medium heat and sprinkle in the flour. Stir until bubbles appear. Keep stirring and cooking for one minute. Add the Half & Half (or light cream) and cook, stirring frquently, until mixture has thickened. This should take about 5 minutes or so.
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Add Worcestershire sauce, salt, white pepper, and horseradish sauce. Then add the radish puree and stir throughly. Return to the heat and stir until heated through.
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If you want to get fancy, get a few extra radishes, slice them very thinly, and float them on top of the soup bowls. You can also add fresh, minced parsley for color.