Fresh green tops, dirt clinging to the roots, heavy crunch of pure RADISH.

I love this time of year at the markets. Our first local produce, much grown under poly tunnels, is filling the tables of my neighbor farmers in a rainbow of good food.

Artichauts. Peppers. Peas. Fava beans. Spring onions…

So what’s cooking at Camont?

Try this simple Radish Leaf soup from my first cookbook. It’s a wonderful way to celebrate spring and the first greens to poke through the rich garden soil. Start cooking as you unpack your baskets, then grab a piece of saucisson and a baguette. Eh Voila! a perfect Spring lunch.

Here’s the recipe…

Soupe aux Fanes de Radis 

1 bunch firm red radishes, with leaves

1 1/2 teaspoon sweet butter

1 onion, chopped finely

3 cloves garlic, crushed

salt and fresh ground pepper, to taste

a sprinkle of  freshly ground nutmeg

2 potatoes, peeled and chopped

1-Take the fresh and punguent bunch of radishes and twist the radishes off their leaves. Set the radishes aside for eating. Wash the leaves under running water and drain.

2- Melt butter. Place onion and garlic in a 2 quart soup pan as the butter is melting.

3- After shaking off the excess water, add the whole radish leaves to the onion/garlic mixture. Cook until wilted for a few minutes, then add 1 quart (1 liter) hot water.

4-  As it comes to a boil, season with salt, pepper and nutmeg over medium heat.

5- Add the potatoes and cook 15 to 20 minutes. When potatoes are soft, puree soup with a hand mixer, a blender, or a food mill. Toast thin slices of bread in duck fat in a heavy skillet and serve with sliced radishes.