Ingredients for Sally S Radish Soup
- Red Radishes
- 1 medium yellow onion, chopped
- 4 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Half And Half Cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper
- 1 tablespoon prepared horseradish sauce (adjust to taste)
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How to Make Sally S Radish Soup
- Clean and trim 1 pound of radishes. Chop 1 medium yellow onion.
- In a large saucepan, combine the radishes, onion, and 4 cups of chicken broth. Bring to a simmer over medium heat and cook for 35 minutes, or until radishes are tender.
- Carefully transfer the radish mixture to a blender (working in batches if necessary). Blend until completely smooth.
- Return the pureed soup to the large saucepan. Set aside and keep warm.
- In the same saucepan (cleaned if needed), melt 2 tablespoons of butter over medium heat.
- Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, for 1 minute, or until bubbly and fragrant (this creates a roux).
- Gradually whisk in 1 cup of half-and-half and cook, stirring frequently, until the sauce has thickened slightly (about 5 minutes).
- Stir in 1 teaspoon of Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 tablespoon of prepared horseradish sauce. Adjust seasonings to your preference.
- Add the pureed radish mixture to the thickened cream sauce and stir thoroughly to combine.
- Heat through gently, stirring occasionally. Do not boil.
- Garnish with thinly sliced radishes and fresh, minced parsley, if desired.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
19g
Fat
96g
Carbs
7g
