The mystery soup was made from radish leaves!
Years ago when we visited with a French family in Bordeaux, France, we were served some soup made from radish leaves. Before this I would never have thought they would be edible or tasty. The leaves are very mild tasting and made a pleasant soup that we enjoyed. I noticed that French cookbooks have quite a few recipes for pureed soups. It's one way to use up lots of little odds and ends of vegetables. The green color predominates and potatoes can be used for thickening.
The other day when I was shopping for fresh produce I noticed that the radishes were nice and that the leaves looked really fresh. Sometimes they look a bit ratty and wilted even in the store. When I got home from shopping I immediately broke off the leaves, washed them, cooked them briefly in a small amount of water and then chopped them in the blender. When it was time to make the soup I made a cream sauce with 2 Tbsps. butter, 2 Tbsps. flour, a cup of milk, some pepper, and a little chicken soup base. When this was thickened I added the radish leaf puree.
Last summer I found this Victory Garden Cookbook at a thrift store while we were visiting in Michigan:
It contains a multitude of information about vegetables and it even has a recipe for Radish Leaf Soup. 
Since I just had one bunch of radish leaves to work with I couldn't follow this recipe, but it did give me an idea.
Happy cooking!
Becka
Print this post
E-mail this post to a friend
Share this post on Facebook
If you enjoyed this post, get my RSS feed 
or get my posts by e-mail 
on Jan 24th, 2013 at 8:39 pm
Hmmm…I’d have to taste it to say I’d really go for it. But it actually sounds okay….maybe it would be delicious!
on Jan 25th, 2013 at 8:27 am
Well, you were right. I NEVER would have guessed radish leaves. It looks and sounds yummy!
on Jan 28th, 2013 at 8:38 pm
I would have never guessed radish leaves either. You might have to convince me about the soup. . .But I take your word for it that it’s good!
on Jan 28th, 2013 at 8:39 pm
It looks from the recipe that any green would work, wouldn’t it?