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Spring Radish Soup With Floral Garnish – A Show-Stopping Bowl

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 1 tablespoon unsalted butter (or olive oil for dairy-free)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 pound spring radishes, trimmed and quartered (save a few pretty ones for slicing on top)
  • 1 medium Yukon Gold potato, peeled and diced (for creaminess)
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup heavy cream or full-fat plain yogurt (optional for richness)
  • 1 teaspoon lemon zest and 1 tablespoon lemon juice
  • Small handful of fresh herbs: dill, chives, or parsley, finely chopped
  • Edible flowers for garnish (nasturtiums, violas, chive blossoms, calendula petals), rinsed and dried
  • Extra-virgin olive oil, for drizzling

Instructions
 

  • Prep the produce: Dice the onion and mince the garlic. Quarter the radishes and slice a few thinly for garnish. Peel and dice the potato. Rinse and pat dry your edible flowers and herbs.
  • Sweat the aromatics: Warm the butter and olive oil in a medium pot over medium heat. Add onion and a pinch of salt. Cook 5–7 minutes, stirring, until translucent and soft. Add garlic and cook 30 seconds, just until fragrant.
  • Add vegetables and simmer: Stir in the radishes and potato. Season with 1/2 teaspoon salt and a few grinds of pepper. Pour in the broth. Bring to a boil, then reduce to a gentle simmer. Cook 15–18 minutes, until potatoes are tender and radishes are soft.
  • Blend until silky: Turn off the heat. Use an immersion blender to puree until smooth, or blend in batches in a countertop blender. For extra silkiness, blend 30 seconds longer than you think you need.
  • Finish and brighten: Return the soup to low heat if needed. Stir in cream or whisk in yogurt. Add lemon zest and juice. Taste and adjust with more salt, pepper, or lemon to balance the richness.
  • Garnish like a pro: Ladle into warm bowls. Top with a few thin radish slices for crunch, a sprinkle of chopped herbs, and a scattering of edible petals. Finish with a light drizzle of extra-virgin olive oil. Serve immediately.