Redemption in a bowl of soup

After my polenta troubles I was a admittedly a little nervous about experimenting with the white radish this evening. Do you see how polenta can completely destroy me and leave me quivering with insecurity? There is just something cruel and unusual in that. But really, I’ve moved on and now the white radish has my undivided attention.

I started out with little guidance. But using my brain, as I am sometimes forced to do, I began with washing and peeling the radish. I tasted it. I wasn’t too excited. I sprinkled a little salt on it and tasted it again. Oh my! Now that was a fine surprise. I was immediately brought back to the days when my parents didn’t mind us drowning celery sticks in salt or cheez whiz until they realized that neither of those was probably particularly good for us. (Much to my brother’s and my dismay, that revelation also coincided with the forced abandonment of our banana and sugar sandwiches).

But this time, I forgave myself this salty indulgence, as I am usually very careful with my salt intake. Yes Dad, I promise. I only sprinkled a bit of salt on the radish.
I would say, that this would be the purest and best way to enjoy the white radish. But I couldn’t just stop there now, could I?

Lo and behold, I concocted a very simple soup which I really enjoyed. If I were Homer Simpson I would, at this time, give thanks to Jebus. Let me point out that there are only 2 of us in this tiny, subletted, and pre-furnished apartment in Heidelberg, and there is a severe lack of tupperware to be found in its cupboards. So when I cook, I aim for little to no leftovers. This recipe will serve one to two people. I’m sure you could double the recipe if you wanted to.

White Bean and White Radish Soup

1 tb olive oil
½ a small onion, chopped
2-3 white radishes, chopped (approximately ½ cup)
2 cups of vegetable stock (I use Knorr, its very good)
one 14 oz can of lima beans, drained and rinsed (sometimes known as Butter beans)
salt and pepper to taste
1 tb grated parmesan cheese (or grano padano which is similar to parmesan and is all I had in my fridge at the time.)

Fry the onions in a pot with the olive oil over medium heat for 2-3 minutes. Add the radish and cook a further 2 minutes until the vegetables are softened. Add 2 cups of stock. Bring to a boil, then reduce to medium low heat. Add the beans, and let simmer, covered, for about 15 minutes. Puree the soup in a blender or using a handblender in the pot until you reach desired consistency. I made mine fairly smooth but not perfectly so. Return to the pot and let cook another 5 minutes or so. Ladle into a bowl and add salt and pepper to taste and top with parmesan cheese.

Because I liked the radish so much I even added some fresh chopped bits to the bowl with the parmesan cheese. It added a nice crunch to the soup.
Since my boyfriend is away this week on business, I didn't even have to share. Happy happy day.