2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
1/3 heavy cream or coconut milk
sea salt and pepper to taste
5 radishes, sliced
1. Melt butter in a saucepan over medium heat. Stir in onion and sauté until tender and golden brown, about 7-10 minutes.
2. Mix in the potatoes and radish greens, coating them with the butter. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer, slightly covered, for 30 minutes. Season with sea salt and pepper to taste.
3. Allow the soup to cool slightly then transfer to a blender. Blend until smooth.
4. Return the mixture to the saucepan. Mix in the heavy cream or coconut milk. Cook on medium heat, stirring until well blended. Serve with radish slices.