2 bunches of radishes (leaves should be used in the soup)
2 thin leeks
1 bunch of parsley
some fresh chervil stalks
2 tablespoons butter
1,6 – 2 pt. / 3/4 – 1 litre vegetable broth or stock
0,2 pt. / 1 dl cream 20%
salt and white pepper
 Rinse radish leaves well and put them in a saucepan together with leek rings, peeled, sliced potatoes, 1/2 bunch parsley and some fresh chervil. Add the butter and sauté vegetables and herbs in about 5 min. over low heat.
 Add the stock and let the soup simmer under lid for 15-20 min. Mash the vegetables in a blender or rub them through a sieve. Put them back in the stock, heat up and stir in the cream. Season with spices. Shred the rest of herbs and sprinkle them over the soup before serving. Serve with buttered toasts.