Recipe for Refreshing Radish Soup

Sort and clean the radishes during this time. Remove the tops and the thin roots from the base.

Peel the onion and slice it. If using spring onions, keep the green part of the stem close to the bulb, chop it, and set it aside for presentation.

Heat the oil in a large skillet, add the onion and the radishes. Toss them and stir constantly to prevent them from browning. After about 3 minutes, they will become slightly translucent, cover and continue cooking for about half an hour on low heat. Stop cooking, uncover and salt immediately.

In the meantime, peel, cut, and cook the potatoes in about 4 cm of water for 10-12 minutes. Check for doneness.

To finish, in a tall bowl, finely blend the potatoes with the radishes, water, and yogurt (or cottage cheese or soft cheese, etc., to replace the sour cream). To achieve a smoother texture, pass the mixture through a blender (if you have one) in three successive portions.