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Recipes Archive

Recipe: Brussel sprouts with caramelised onions
24 November 2008

Recipe: Carrot Marmalade
21 July 2008

Bread tips: Polly's special spelt bread
2 February 2009

Recipe: Beetroot and Orange Soup
7 April 2008

Recipe: Chinese Style Pak Choi
14 April 2008

Recipe: Rocket and Spinach Soup
5 May 2008

Recipe: Martyn's Maple Farm Medley
2 June 2008

Recipe: Onion Rings in Beer Batter
16 June 2008

Recipe: Roast spiced squash
12 October 2007

Recipe: Roots'n'all - vegetable stew with cheesey dumplings
19 October 2007

Recipe: Boozy baked apples
12 October 2007

Recipe: Beetroot and chocolate cake!
26 October 2007

Recipe: Upside-down apple cake
2 November 2007

Recipe: Parsnip bread bake
9 November 2007

Recipe: Organic egg and potato pie with rough puff pastry crust
16 November 2007

Recipe: Orange and parsnip cake
23 November 2007

Recipe:Cabbage braised with wine and pancetta
26 November 2007

Recipe: Risotto with leeks and winter squash
7 December 2007

Recipe: Cottage pie jackets
31 December 2007

Recipe: Leek,potato and stilton soup
1 January 2008

Recipe: Smoked haddock and pachoi risotto with vodka
14 January 2008

Recipe: Rumbledethumps
21 January 2008

Recipe: Carrot and spinach quiche
14 July 2008

Recipe: Gammon and turkey pie with cauliflower cheese mash
20 January 2009

Recipe: Parsnip crisps
12 January 2009

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8 October 2008

Recipe: Curried parsnip soup
22 September 2008

Recipe: Vegetable ribbons
13 October 2008

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8 September 2008

Recipe: Roasted patty pan squash
1 September 2008

Recipe: Beetroot Risotto
9 February 2009

Recipe: Apple Crumble
20 February 2009

Recipe: Cauliflower Fritters
2 March 2009

Recipe: Parsley Sauce
13 March 2009

Recipe: Carrot Cake
30 March 2009

Recipe: Radish and Red Potato Soup
6 April 2009

Recipe: Ginny's Spelt Cake
1 March 2011

Recipe: Organic Spelt Loaf recipe for your Breadmaker
4 September 2014

Recipe: Radish and Red Potato Soup

6 April 2009

Radish and Red Potato Soup

 

Serves 3-4

 

20g butter
1red onion, diced
350g red potatoes, sliced
150g raw radishes (you can include the radish greens up to the weight)
750 ml vegetable stock
70 ml double cream
2 radishes, sliced for decoration

 

Melt the butter in a large saucepan over a medium heat. Stir in the onion and sauté until tender. Mix in the potatoes and radishes complete with their greens if you would like, coating them with the butter. Pour in the vegetable stock and bring to the boil. Reduce the heat and simmer gently for 30 minutes.

 

Once cooked for 30 minutes, or until the potatoes are tender, take the soup mixture off of the heat and allow to cool slightly. Transfer carefully to a blender and blend until smooth.

 

Return the mixture to the saucepan and add the double cream. Put back on a medium heat and gently heat through until ready to serve.  

Pour into bowls and top with the sliced radishes. If you have any double cream left over drizzle a little over the top.