A Glut of Radishes? Try Radish Top Soup with Tempura Radish Croutons

What can I do with a Radish Glut? My garden is over-grown with radishes - I planted a row of seeds together, not really thinking about what would happen when, 8 weeks later, I would be inundated! You can't keep them, chutney them, like you can most other gluts, so what's a girl to do!?

Chatting to my dad earlier, he told me I could eat the tops in a salad, but to be very careful as they can sting... but unfortunately, I'm not a fan of food that hurts but I got to thinking. You can make nettle soup, so why not Radish Top Soup? It's worth a try right? I won't be using part of the radish I planted the seeds for, but it's better than nothing? So I ran into my garden, pulled up a load of radishes and got to creating this smooth, peppery soup, reminiscent of watercress soup but much more flavourful. It really is lovely. It needs a fair it of seasoning to bring out the earthy taste, but my word, it's delicious, and made from something that you'd normally throw into the compost bin! I'm just sad I threw so many tops away before I realised what a joy these leaves could be.

But then I was left with 6 little red cherry like bulbs of tender peppery-ness; I couldn't throw them away, couldn't face chewing on yet another radish just because it was there and needed eating; it was raining outside and I didn't fancy a salad for lunch. I thought about slicing them and sprinkling them over the soup... a bit boring though.

My eyes fell on the bag of flour I had out for the pastry I was making afterwards and, ding! light bulb moment, inspiration struck for Tempura Radish Croutons, a little bit of crunch on top and none of the plant wasted - perfect!

Great hot as a starter or at room temperature as an amuse bouche served in a shot glass (in this case without the tempura - good thinking hubby).

So here we go; Radish Top Soup with Tempura Radish Croutons (hubs wants to call this soup Radish-tastic - thoughts? Please let me know what you think in the comment box!).

Radish Top Soup with Tempura Radish Croutons

By the time i got this outside for the photo, the Radish
Tempura had begun sunk, but it looked lovely!

For the soup

Don't worry, I washed the
mud off the radishes!

• 35g butter
• 1 tbsp olive oil
• 1 onion, roughly chopped
• 2 potatoes, roughly chopped
• 1 litre of chicken or vegetable stock
• 150g radish tops (this for me was 6 radishes)
• 1 tbsp creme fraiche or cream (optional but really tasty)
• Salt and Pepper to taste

For the Radish Tempura

• Radishes from the radish tops, sliced
• 100g plain flour
• 1 egg
• 100ml ice cold water
• Pan with 1-1.5inches of hot sunflower oil, about 180 degrees centigrade

1.In a large pan, heat the oil and the butter on a medium heat and add the onions, sweating them from 5-10 minutes until they start to go translucent.

2. Add the potatoes and coat in the butter and oil, and leave to cook for 5 minutes.

3. Pour the stock over the onions and potatoes and bring to the boil.

4. Add the Radish Tops, bring to a simmer, and leave to simmer for 10-15 minutes until the potatoes are tender.

5. Blend until smooth, then add salt and pepper to taste. Stir in the cream, keep warm.

6. Mix the egg and water, together, and pour into the flour. The water must be ice cold to keep the batter light. Mix into the flour briefly; do not over mix, it doesn't matter if it is lumpy.

7. Dip your radish slices into the batter, covering the slice and drop into the hot oil. If it sinks to the bottom, the oil is too hot, or too cold.

8. Leave until the batter is golden brown (about 4 minutes), drain on kitchen paper.

9. To serve your soup in bowls, swirl with single cream and top with radish croutons.  To serve as an amuse bouche, serve in a shot glass with a radish (complete with top).

If you have any tempura batter left over, it won't keep, so grab some other veggies and fry away!  I had a courgette left over, hubby's favourite!

Enjoy!