Cream of Radish Soup

Yep, I know the title of this recipe makes you shake your head and frown in wonder. But a serving of soup with this name at the Pie Place in Grand Marais, Minnesota made me a believer. This simple and easy recipe comes very close to what I had at the North Shore. The soup will be a beige color, as the red of the skins cooks out. This recipe is a perfect way to deal with all those spring time radishes gone wild in your garden. The soup is low in calories but full of subtle flavor.

Ingredients
4-6 cups radishes, sliced
1 cup onion, chopped
2 tbsp. butter or margarine
3 tbsp. all-purpose flour
2 bsp. butter or margarine
3 cups lowfat milk, warm
2 tsp. salt
1/4 tsp. black pepper
1 tsp. ground nutmeg
Parsley

In a skillet, saute onions and radishes in 2 tbsp. butter or margarine until both are limp. Put vegetables in blender and process until smooth. In a medium pot, melt 2 tbsp. butter or margarine, stir in flour, and cook over low heat, stirring constantly for 2 minutes. Add milk all at once and bring to a boil, stirring. Reduce heat and stir until thickened. Add vegetables, salt, pepper, and parsley. Makes 6 servings.

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