This wonderful soup will do you good with radish tops!

You bought an amazing bunch of radishes and now you don’t know What do you do with all its peaks. I’ve considered making pesto, but without conviction. I have to say that the latest attempt at a horseradish leaf pesto was not unanimously approved by your friends: “too vegan”, “it’s bitter”, in short, you painted a blank. However, you can’t force yourself to get rid of these pretty green t-shirts. Don’t panic, boss Julian Dubo He gives you the solution on a plate: Delicious frozen velouté radish tops;

Ingredients for a leaf of horseradish by Julien Dupuy

What is the secret of this velvet? An unexpected ingredient you use when eating radishes with butter… bread! The radish tops can form a watery mixture that tends to chip. It is the slices of bread that make it possible to have it Totally soft and velvety texture.

• 1 bunch of radish heads
• 2 onions
• 2 cloves of garlic, peeled
• 1 sprig of thyme and rosemary
• 3 slices of rustic bread
• half a liter of water or Vegetable soup
• 1 cup of dry white wine
• 1 teaspoon of espelite pepper

For seasoning:

• 4-5 radishes, washed
• 1 teaspoon of espelite pepper
• 1 can of hot horseradish

Steps to make a radish leaf according to the method of Julien Dupuy

For this recipe, you will need a good blender, a casserole dish, and a large skillet.

1. We clean the surfaces well with water and a little white vinegar.
2. whiten them in a pot of boiling salted water for 3 minutes. Then immediately immerse them in a bowl of ice water until the leaves are still very green. drain and reserve.
3. In a bowl, Sauté the chopped onion and garlic With butter. Add salt, pepper, allspice, thyme sprigs, and rosemary. Decay with white wine.
4. Then add the bread cut into pieces Moisten with water or vegetable broth.
5. In the mixing bowl, place the cooked radish heads, and cover with the contents of the bowl, taking care to pour out all the solid parts. Except for sprigs of thyme and rosemary. Mix everything until you get a nice velvety texture. Reserve the velouté in the refrigerator.
6. Prepare the marinade: cut the radish into julienne, Mix it with a pinch of espelite pepper and a spoonful of horseradish.

Serve the filoette coldWith a little horseradish spice on top.