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Spring radish loves being marinated. With its vivid, red color, it is a spectacular ingredient of a salad but it can also give a refreshing twist to a simple potato cream soup. It is an easy-to-make, decorative dish for your rushing weekdays.
Peel and dice the potatoes. Cut the onion into largish pieces. Pour on the chicken or vegetable broth, salt and pepper it, add the garlic and cook it until soft at medium heat.
Cut the tender, green leaves of the radish into strips.
Wash 4-5 smaller radishes and slice them thinly.
Thin 2 spoons of blackcurrant balsamico with 1 dl water and place the radish slices in it. Let them get marinated while the soup is being cooked.
Cool the prepared soup to about 50-60 °C, and then blend it together with the radish leaves, the cream and the camelina oil.
To serve, add some marinated radish to the soup.