Vichyssoise with Radish Greens

Vichyssoise is a refreshing soup to enjoy on a hot summer day. Fans of juicing with greens will know how nutritious the greens of vegetables are, yet most are discarded(guilty!).  I recently made radish tartines and thought the peppery greens would be a good substitute for watercress in vichyssoise.

 I gave it a try and the soup was quite delicious albeit a little less peppery than if made with traditional watercress. It was a pretty pale green.  Serve with a big hunk of bread on the side.

• Servings: 6
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Adapted from Martha Stewart

• 2 T olive oil
• 4 leeks, white part only
• 3 large white potatoes, peeled and cut in 1″ pieces
• 4 1/2 c of low sodium chicken stock
• 4 cups of chopped radish greens or watercress
• 2 c buttermilk(or 1c buttermilk plus 1 c half and half cream)
• sea salt and fresh cracked pepper, to taste
• chives for garnish

1. In a stockpot, heat the oil and add the leeks, cooking until soft, stirring to prevent burning.  Add the potatoes and the stock. Bring to a boil, reduce and cook until potatoes are soft, about 15 minutes.
2. Add the radish greens and cook for another 5 minutes to wilt.
3. Cool and purée until smooth in a blender.  Add the buttermilk and pulse to combine.
4. Season with salt and pepper.  Chill 2 hours or overnight.
5. Top with finely chopped chives and serve cold.[\recipe]