In Sweden, an egg yolk and a few tablespoons of thick cream are whisked in at the end to enrich the broth, but I prefer these delightful flavors unmasked.
2-3 tablespoons unsalted butter or nut oil
3 carrots, coarsely grated
1 small leek, white and tender greens, trimmed, slit and rinsed, thinly sliced
2 garlic cloves, chopped
3 cups chopped radish greens
1-2 bunches radishes, trimmed and very thinly sliced in a food processor or grated
1 quart mild stock
Sea salt and freshly ground pepper to taste
1 tablespoon chopped fresh mint or parsley
Plain yogurt or sour cream for topping (optional)
1. In a broad, heavy saucepan, warm the butter over medium-high heat. Add the carrots, leek, garlic and sauté, stirring frequently, for 5 minutes.
2. Add the radishes greens, radishes, stir until they glisten, then add the stock. Add salt to taste. Bring to a simmer and simmer, uncovered until everything is tender, about 10 minutes.
3. Add pepper, taste for seasoning then serve in soup plates sprinkled with mint or parsley and dolloped with something creamy.