Waste Not From the Garden

Growing one's own food instills a level of appreciation that is not achieved by shopping at the supermarket.  After planting seeds, carefully tending plants and protecting them from pests, then harvesting the fruits of all that labor, it's hard to waste any part of the gift. 

Radishes: Can't you just hear the conversation?

Since most vegetable and fruit plants are edible from sprout to blossom to ripe goodness, I often look for ways to use components I used to just toss in the compost bin.

Five pounds of radishes

With a bountiful harvest of radishes, carrots and a variety of greens, spring is a perfect time to combine some of the "trim" from these crops in a delicious soup.  Whether you enjoy it immediately or make a huge batch to preserve for later, this recipe is one that you will appreciate for its simplicity, its healthy content, its spring-on-the-tongue flavor and its use of vegetable components that frequently end up as compost.  
 

Not all radishes are round and red

Potatoes thicken the soup and cream is not necessary, but adds a certain rich gild to the lily.  Soup is usually better a day after it is made, to allow flavors to meld, but after tasting this one, it will be hard to resist eating as soon as it is done.

Colorful radish slices & blossoms are lovely spring garnishes

Waste Not Soup

2 tablespoons olive oil
1/2 large sweet onion, chopped
1 teaspoon minced garlic (fresh, green, if available)
1-2 medium potatoes, peeled and sliced into 1/4 in rounds
4 cups fresh radish, carrot, beet greens (or any fresh green "trim")
4 cups chicken or vegetable stock
1/4 cup heavy cream (optional)
Salt/pepper to taste
Fresh radishes, thinly sliced, and radish blossoms (for garnish)

Heat oil over medium heat in a large stock pot.  Add onion and garlic and saute until translucent, about 2-3 minutes.  Add potato slices and fresh greens, stir to coat with oil.  Add stock and bring to a boil.  Lower heat and simmer, uncovered, for about 30 minutes, or until potatoes are tender.
Remove from heat and allow to slightly cool.  Use an immersion blender to blend ingredients into a smooth mixture.  Season with salt and pepper.  Add cream (if using) and warm soup over low heat, but do not boil.  
Serve hot with garnishes. 

*This soup is delicious with fresh herbs mixed with the other greens.  Sage leaves, parsley, borage leaves, dill, oregano, basil, mint, chives, *rosemary and *thyme are all possibilities.  Experiment to create your own favorite flavors. 
*Remove leaves from woody stems before adding to soup base.