The radishes we bought at the market came with a fantastic head of spicy bristly leaves, crying out to be used in something refreshing and exciting. They were too prickly to be used raw; even as I washed them, my hands began to burn from their tiny spines. So I followed a method for making chilled watercress soup, adapting it to what I had to hand. I popped the yoghurt-less base in the fridge, and it really came in handy later in the week.
- the leaves of a large bunch of radishes
- 3 tbsp butter
- 5 spring onions, cleaned and tailed
- one medium white potato
- half a glass of white wine
- half a chicken stock cube
- three bay leaves
- black pepper
- strong Greek natural yoghurt
Thoroughly wash the radish leaves and blanch in boiling water for thirty seconds. Remove and leave to drain in a colander - don't worry about running any cold water over them. Melt the butter in a heavy-based saucepan and roughly chop the spring onions, and cube the potato. Fry the vegetables in the butter for a few minutes, until the onions have softened and begun to caramelise. Add the white wine, half a stock cube, the bay leaves, and enough hot water to cover - about 500ml. Simmer for ten minutes, until the potato is tender. Return the radish leaves to the pan and puree with a hand blender. Taste and season. Chill thoroughly, for at least 6 hours, preferably for 24-48 hours. Add more water if necessary, then stir through the yoghurt and serve.