Save the radish greens, rinse.
Warm 2 T olive oil in a medium saucepan over med heat.
Add an a small onion that has been quartered and a clove of garlic
sautéing, along with a bit of salt. Stir to wilt the greens.
Add a cup of chicken stock (vegetable stock or even water).
Add a thinly sliced medium potato.
Simmer for 15 minutes, potato should be tender and then Purée.
Yield: a small appetizer serving for 2Share to Print