IAN KNAUER | Chilled Soup

Radish Emergency = Radish Solution

On June 23, 2014

Walking through the kitchen garden last week I came across a real problem. The radishes were ready to pull from the dirt, and not just a couple, but all of them, and immediately. It was a problem – a real radish emergency. I sent out an email to the eager cooks who follow The Farm Cooking School’s events and got a great, last-minute response. This Sunday, we gathered in the garden, pulled the radishes and made ourselves a 4-course summer lunch, starting with this über-refreshing farmy soup. This couldn’t be easier to make – the whole thing gets whizzed in the blender until it’s smooth, and, that’s it. If you find yourself with a radish problem, this soup is part of the solution. Chilled Buttermilk-Radish Soup Makes about 4 cups 1/2 lb radishes, halved 3/4 lb seedless cucumber, peeled and chopped 2 cups well-shaken buttermilk 1 teaspoon salt 1 teaspoon apple cider vinegar 1 teaspoon sugar or honey Garnish: thin slices of radish and cucumber Puree all the ingredients (except the garnish, obviously) in a blender until smooth. Season with salt and pepper to taste and serve garnished with the radish and cucumber slices.

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