Excerpt from the Market Newsletter originally published on 7 July, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
I wanted to give you a recipe for tah tsoi this week, but all I managed to find was that it's related to mustard. (If you have a good tah tsoi recipe you're willing to share, please send it along.) So as my deadline loomed, I desperately swiped this interesting but non-tah tsoi soup from Kirsop's recipes:
Radish Top Soup
3-4 Tablespoons butter, divided
6 cups water or chicken stock
1 cup chopped onions or leeks salt
8 cups loosely packed radish leaves
1/2 cup heavy cream (optional)
2 cups diced peeled potatoes freshly ground pepper
Melt 4 Tbsp. butter in large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in water or stock with 1 tsp. Salt. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in food processor or blender. Add cream and remaining butter, if desired. Season to taste with salt and pepper. Serve hot. (Note: to serve cold, omit butter enrichment.) Makes 4-6 servings.
