Cream of Radish Soup

From Joy of Gardening Cookbook by Janet Ballantyne

You can halve this recipe if you don’t have the 8 cups of radishes.

Ingredients

5 Tbsp. Butter
1 c. diced onion
8 c. sliced radishes
3 Tbsp. all-purpose unbleached flour
3 c. milk
2 tsp. ground anise
salt & pepper

Directions

1. Melt 2 Tbsp. of the butter in a large soup pot and sauté the onion and radishes until both are translucent and limp, 3 – 5 minutes.
   
2. In a separate saucepan, melt the remaining 3 Tbsp. butter and stir in the flour to make a smooth paste. Add the milk a little as a time, stirring well after each addition to prevent lumps.
   
3. Put the vegetables into a food processor or blender and blend until smooth.
   
4. Combine the vegetables and white sauce in the soup pot and add the anise. Season to taste with salt and pepper. Reheat and serve.

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