Recipe// Radish soup with yoghurt and radish leaf oil

Ingredients:

300 g potatoes

1 onion

1 bay leaf

1/8 teaspoon caraway seeds

2 teaspoon butter

500-700 ml vegetable stock

1 bunch radish

125 g yoghurt

3-4 tablespoons rapeseed oil

salt, pepper

Peel and cut potatoes in cubes. 

Sautee chopped onion in a teaspoon butter, 

add diced potatoes, bay leaf, caraway seeds and vegetable stock. 

Cook over low heat for 15-20 minutes. Now sieve and set the liquid aside. 

You won't need the cooked potatoes for the soup, but do not throw away,

instead make a puree or use in some kind of yeast dough that needs cooked potatoes.

Sautee sliced radish in the other teaspoon of butter, add the potato liquid and cook for 2-3 minutes. 

Pour the soup into a mixer, add yoghurt and puree, season with salt and pepper.

If you want a really smooth soup sieve. 

Serve the soup either lukewarm or chilled. 

For the oil puree about 1/4 of the radish leaves with the rapeseed oil.