Scots Gaelic: meacan-ruadh
Soupe de fanes de radis, is a French spring soup, made from radish leaves. I must say that when I wait for spring, I am thinking about: Easter, blooming forsythia, beet leaves (to prepare botwina, cold beet soup) and radish leaves (to prepare radish leaves soup). If you have bio radishes around you, don't hesitate and try this soup, it's worth your effort!
leaves from 2 radish bunches
2 onions or 1 leek
broth (3 cups)
milk (1 cup) - can be replaced by broth
creme fraiche / grated cheese
1. Chop radish leaves and onions/leek. Fry onions (leeks) in oil until golden, add leaves and slowly simmer few minutes more (let's say, 5 minutes)
2. In a saucepan, boil cubed potatoes in broth. Add simmered vegetables and cook just until potatoes are soft. Puree or press through a sieve (which is not recommended, cause it won't be that easy with radish leaves...), pour into the saucepan again, add milk and seasoning (salt, pepper) and slightly heat again. And that's it! Oh, and you can garnish it with grated cheese or crème fraîche just before serving.