Roasted radish soup
1/2 cup olive oil or canola oil, divided
2 pounds radishes, cleaned and trimmed, cut in half
2 cups finely diced onion
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4 tablespoons butter
4 tablespoons flour
6 cups chicken broth
2 cups heavy whipping cream or half and half
Salt and freshly ground black pepper, to taste
Serves 8-10 as an appetizer.
Preheat oven to 425 degrees. Line a jellyroll pan with foil. Place prepared radishes in gallon-size zip-top plastic food storage bag. Drizzle with a couple tablespoons olive oil. Seal bag and shake to coat radish halves with oil.
Scatter radishes evenly in foil-lined pan. Sprinkle generously with salt and pepper. Place in center of oven and roast for about 30 minutes (until tender), stirring halfway through cooking.
Meanwhile, in a Dutch oven, saute onion in remaining olive oil until tender. Add butter to Dutch oven. When butter has melted, add flour. Cook, stirring constantly for 2-3 minutes. Whisk in chicken broth. Bring to a boil, then immediately lower heat and simmer. Transfer roasted radishes to a food processor. Add cups whipping cream. Puree mixture. Return pureed soup to Dutch oven. Season to taste with salt and pepper. Heat through. Serve hot.