A recipe for a delicious vegetable soup from
“Sauser Og Supper” (Sauces And Soups) published by
Hjemmets Kokebokklubb in 1980
The fine green leaves of radishes tastes almost as much as the fresh red radish roots. Do not throw the leaves, but use them with other vegetables in soups. In this soup we have used leaves from two bunches of radishes. Some fresh radish roots can be finely chopped and put in the hot soup before serving.