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Buttermilk soup with radishes and peppery green oil

Time 25 minutes
Yields Serves 6
Buttermilk soup with radishes and peppery green oil
(Bob Chamberlin / Los Angeles Times)
1

Trim the green tops from the radishes and rinse them well, discarding any that are discolored or wilted. Blanch in a 1-quart saucepan full of rapidly boiling salted water just until they are tender, about 30 seconds. Drain and transfer to a bowl full of ice water to stop the cooking. Squeeze dry and chop coarsely. Reserve 2 tablespoons to make the oil.

2

Quarter all but 4 of the radishes. In a food processor, coarsely grind the quartered radishes, most of the blanched tops, garlic and green onions.

3

Transfer the mixture to a large bowl or pitcher, add the buttermilk and sour cream and stir well to combine. Season aggressively with salt and white pepper. Chill for a couple hours.

4

While the soup is chilling, blend the reserved 2 tablespoons blanched radish tops with the olive oil until smooth and strain it through cheesecloth into a bowl. Do not press or squeeze the solids or the results will be cloudy.

5

To serve, taste and adjust seasoning for salt and pepper. Thinly slice the remaining radishes. Divide the soup among 6 chilled bowls. Float the sliced radishes on top and drizzle with a little of the green oil.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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