Radish Top Soup


2 tablespoons butter
1 large onion, dice
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
⅓ cup heavy cream
5 radishes, sliced
Melt butter in a large saucepan over medium heat. Stir in onion and sauté until tender. Stir in potatoes and radish greens, coating them with butter. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes.
Allow soup mixture to cool slightly, then transfer to a blender. Blend until smooth.
Return soup to the saucepan; stir in heavy cream until warmed through. Serve with radish slices.

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