I love radishes pink or black, round or long, for their crusty bite and their bitter taste. And also for the bread and butter that you need to eat with them! But I am always sad to throw away the tops (fane in French) especially when they are fresh and pretty. So last night I decided to boil them with a potato and made a delicious soup for two.
Throw the leaves of one or two bunches of radishes with one potato in boiling water and cook for 20 minutes. Mix with some of the water. Add salt and pepper and a little cream before serving. The tops can also be eaten like spinach as a vegetable. The only problem is that you need a lot of radishes if you want to feed more than two people!
And at the moment I privilege drinking Chasse Spleen, a lovely Moulis which a friend brought me. Its name wa inspired by Lord Byron who supposedly said that the wine chased aways his spleen and also illustrated by Odilon Redon. It is a good joke too use right now and a delicious wine.
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