INGREDIENTS
This is what you need for 4 servings:
- 1 lb. radishes
- 1 medium onion
-
1 serrano pepper
or hot pepper powder - 2 cups chicken stock
- 2 cups whole milk (or skim and 2 tbsp. butter)
- olive oil
- 4 tbsp. flour
- S&wP
- Optional: heavy cream
Pic1: Directions
- Wash and clean the radishes. Do not peel them.
- Chop off greens and root, discard or reserve the greens for garnish.
- Destem, deseed the serrano.
- Peel the onion.
- Chop it all small.
- Heat some olive oil.
-
Glaze the onion. Add the other vegetables and sauté for about 8 minutes.
Set aside.
Know your peppers. Use only so much of the serrano as you can handle. - Heat 4 tbsp. olive oil.
-
Whisk in the flour and sauté a few minutes.
Do not let the flour get brown. Whisk in the milk and chicken stock before that happens. - Simmer for 10-15 minutes while stirring frequently.
- Stir in the sautéed vegetables.
- Add S&wP to taste.
- Cover and simmer for 30 minutes over medium heat.
- Remove from heat.
- Use a stick or kitchen blender to liquefy until smooth.
- If desired, whisk in the cream.
-
Serve immediately.
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Serving suggestion:
- garnish with radish greens and a dab of whipped cream.