Mixing Bowl

Radish Soup with Popovers

Tarmo Hannula

STAND OUT Honor the little red radish with a seasonal fall soup served with popovers right out of the oven.

BY SARAH RINGLER

Amidst a lot of green, little red radishes often stand out in the fresh food section of the grocery store. I like their peppery flavor and am often tempted to buy them but rarely use them up. They often become soft before I can serve them up and end up in the compost.

Recently I got seduced again by their little cuteness and bought a bunch. I went home and searched out a way to use more of them than just a few sprinkled in a salad. I came up with this recipe from allrecipes. com. It turns out that the entire radish—greens and all—are edible. This recipe did not solve my problem but it made a lovely dinner served with some freshly baked popovers.

There are many varieties of radishes and daikon, a larger version, is often used in Asian food. They are fast growers that grow all around the world although scientists believe they are native to Southeast Asia where they have become such a part of the culture that they are carved into dolls and used in festivals. Although not part of Asia by any means, the city of Oaxaca, in central Mexico, celebrates a Noche de los Rabanos on Dec. 23, where large radishes up to seven pounds are carved into various figures and shapes and displayed around town.

The popover recipe is from Doris Townsend’s “How to Cook with Herbs, Spices and Flavorings,” one of my favorite cookbooks for useful and interesting recipes.

Radish Soup

1 large onion, chopped 2 medium potatoes, peeled and sliced 4 cups raw radish greens 4 cups chicken broth 1/3 cup heavy cream 5 radishes, cut into little strips 1/4-inch by 1-inch

Melt butter in a large saucepan over medium heat. Stir in the chopped onions and sauté until tender. Add potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.

Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish strips.

Popovers

1 cup flour 1/4 teaspoon salt 2 eggs 1 cup milk 1 tablespoon melted butter 1 tablespoon fresh dill or 1 teaspoon dried dill - optional

Put all the ingredients in a food processor or blender. Run for 10-15 seconds in food processor or at medium speed for 1 minute in blender. Let stand covered at room temperature for 30 minutes. You can also prepare the batter and refrigerate it up to 24 hours. Bring it back to room temperature before baking.

Butter an 8-muffin tin. Flour the tins by sprinkling some flour over the tins then pouring out the excess flour. Each cup should be covered in a light coating of flour. It will help the popovers pop out.

Preheat oven to 400 degrees. Fill the cups about 1/2 full. Bake for about 35-40 minutes. Do not open door in the first 20 minutes of baking. Serve immediately.