An appetizer full of sweetness, with these radishes and their leaves.
In a colander, wash your radishes and their greens well under running water.
Cut the tips off the radishes and separate them from their greens. Cut off each end of the greens and chop them coarsely.
Cut half of the radishes (about ten) in half.
Peel and cut your potatoes into large pieces.
Bring a liter of water to a boil with the vegetable broth cube. Add the chopped greens, potatoes, and a dozen chopped radishes.
Cook for about fifteen minutes. Meanwhile, using a mandoline, slice the remaining radishes into thin slices to place on top of the radish soup at the time of serving.
Drain three-quarters of the water, so that the radishes, greens, and potatoes are barely covered. Add the two fresh squares, season with salt and pepper, then mix everything together.
To finish, Drain three-quarters of the water, so that the radishes, greens, and potatoes are barely covered. Add the two fresh cheese squares, season with salt and pepper, then blend everything together.
0 servings
6
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