Radish Soup

serves 6

In a large saucepan, melt butter and sauté onions until translucent. Add radishes and sauté for just a minute, then add potatoes and broth. You should have just enough to cover the vegetables. Add more if needed. Simmer until potatoes are tender.

Transfer soup to blender to puree, or use an immersion blender. Season to taste with salt and pepper, garnish with nutmeg and radish pesto.

When Linton Hopkins served this soup, he also garnished it with Pickled Shrimp. Here’s a link to that recipe.