Ingredients

6 tbsp butter

1 cup chopped onions or white leep portions

8 cups loosely packed radish leaves

2 cups diced, peeled potatoes

6 cups liquid (water, chicken stock, or combination)

salt

1/2 cup heavy cream

freshly ground pepper

Directions:

Melt 4 tablespoons butter in a large saucepan, add onions or leeks and cook until golde, approximately 5 minutes.  Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.  

Meanwhile, cook poatoes until soft in a liquid along with 1 teaspoon salt.  Combine with radish tops and cook covered for 5 minutes to mingle flavors.  Puree finely in a food processor or food mill.  Add heavy cream if desired and enrich with 2 tablespoons butter.  Season to taste with salt and peper.  Serve hot.  (Serves 4-6)

Recipe from The Victory Garden Cookbook