This year, by sowing more radish than before, it has of course been a bumper harvest in May. We have had far more than the 12 a day necessary to feed three, so somehow, the excess radishes needed using up.
The radishes to the left in the feature image were left to grow for seven weeks and the roots are about four times the usual size I harvest for salads.
So I did a bit of reading and had a go at making onion, radish and potato soup.
1 good sized onion, chopped
2 rashers back bacon, sliced
1 medium sized potato, sliced
12 large radishes, sliced and leaves, sliced
Olive oil, salt, pepper, garlic, dill
1 pint of stock
Soften onion, crushed garlic and bacon in olive oil on low heat for 3-5 mins, then add the chopped radish roots and leaves, mix thoroughly and let the mixture sweat for 3-5 minutes.
Season with salt, pepper and dried dill, add the sliced potatoes and the stock, bring to simmering point and leave on low heat for 15 minutes.
Liquidise and serve either imediately or after leaving overnight.
A fine way to avoid putting unwanted radish on the compost heap….