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What does Radish Soup taste like?


AK_Mom4
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In my on-going effort to not be nominated for that TV show "Worst Cooks in America", my self-educating cooking course has reached soups. First up for the Simple Soups is Radish Soup and it gives this recipe from Cooks.com.

 

What do you think it will taste like? Would it be family friendly or more bitter? DH thinks this will taste like chicken broth because radishes don't have much flavor... I'm not so sure. And I would rather not have another flop to serve (don't ask about the aparagus, please).

12 radishes

4 sm. onions

2 cans chicken broth

1 can water

1 bay leaf

3 tbsp. butter

3 tbsp. flour

2 c. half and half milk

1 tbsp. Worcestershire sauce

Salt and pepper

Cook radishes and onions in chicken broth and 1 can water with bay leaf until radishes are soft. Remove the bay leaf. Put radishes and onions in blender and puree. Return to broth.

In separate pan melt butter, add flour and cook about 1 minute. Slowly add milk, stirring until smooth. Add radish mixture, Worcestershire sauce, salt and pepper. Serve hot.

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Does your family care for runny soups? Mine want only "crowded soups" with a lot of "stuff" in them. Nor do we care for creamed soups, especially combining meat or poultry with milk. (I saw half-and-half in your recipe.) Reacting to the recipe as both a cook and a diner, I'm completely turned off by it.

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This is how I'd improve it:

 

add some diced carrots, celery, a grated potato, the radishes, onions, and some dried herb (thyme or marjoram, etc.)

 

cook in the broth until softened, puree the mixture, do the flour/half and half thing, add that with salt and pepper to taste

 

then garnish with corn kernals (canned or frozen), crumbled crispy bacon, and fresh chopped parsley

 

 

Well, they happily eat Campbell's Tomato soup, which is both runny and creamy and also doesn't have anything floating in it.

 

On the other hand, WendyK, I bet they would happily eat your improvements if I left out the soup! :drool5:

 

I think I will skip Simple Soups (which all look gross to me - cream + broth?) and move on to Average Soups - which includes Creamy Roasted Tomato soup and Basic Vegetable Soup. I think those might be better received.

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Well, they happily eat Campbell's Tomato soup, which is both runny and creamy and also doesn't have anything floating in it.

 

On the other hand, WendyK, I bet they would happily eat your improvements if I left out the soup! :drool5:

 

I think I will skip Simple Soups (which all look gross to me - cream + broth?) and move on to Average Soups - which includes Creamy Roasted Tomato soup and Basic Vegetable Soup. I think those might be better received.

 

What book are you using? Interested to know.

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12 radishes

4 sm. onions

2 cans chicken broth

1 can water

1 bay leaf

3 tbsp. butter

3 tbsp. flour

2 c. half and half milk

1 tbsp. Worcestershire sauce

Salt and pepper

 

Cook radishes and onions in chicken broth and 1 can water with bay leaf until radishes are soft. Remove the bay leaf. Put radishes and onions in blender and puree. Return to broth.

In separate pan melt butter, add flour and cook about 1 minute. Slowly add milk, stirring until smooth. Add radish mixture, Worcestershire sauce, salt and pepper. Serve hot.

 

This is how I'd improve it:

 

add some diced carrots, celery, a grated potato, the radishes, onions, and some dried herb (thyme or marjoram, etc.)

 

cook in the broth until softened, puree the mixture, do the flour/half and half thing, add that with salt and pepper to taste

 

then garnish with corn kernals (canned or frozen), crumbled crispy bacon, and fresh chopped parsley

 

I'd do everything except corn kernals. I love soup. I love corn. Corn is one thing I cannot eat in soup. It gives it a vomit-like texture (IMO) which in turn makes me want to vomit. I can't have corn in chili either for the same reason.

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12 radishes

4 sm. onions

2 cans chicken broth

1 can water

1 bay leaf

3 tbsp. butter

3 tbsp. flour

2 c. half and half milk

1 tbsp. Worcestershire sauce

Salt and pepper

 

Cook radishes and onions in chicken broth and 1 can water with bay leaf until radishes are soft. Remove the bay leaf. Put radishes and onions in blender and puree. Return to broth.

In separate pan melt butter, add flour and cook about 1 minute. Slowly add milk, stirring until smooth. Add radish mixture, Worcestershire sauce, salt and pepper. Serve hot.

 

This is how I'd improve it:

 

add some diced carrots, celery, a grated potato, the radishes, onions, and some dried herb (thyme or marjoram, etc.)

 

cook in the broth until softened, puree the mixture, do the flour/half and half thing, add that with salt and pepper to taste

 

then garnish with corn kernals (canned or frozen), crumbled crispy bacon, and fresh chopped parsley

 

I would do major reconstructive surgery.

Ditch the butter, flour, and half-and-half. (I'm not into roux. Or dairy soups.)

Use olive oil.

Use a better chicken stock. (Canned does not taste good.)

Follow WendyK's list of vegetables, but do not puree anything.

One of her garnishes, but not more than one of her choices.

 

Then I would serve something else for dinner! :001_smile:

 

Still interested in what book is being discussed!

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