Green Spring Soup / Grønn Vårsuppe



The fine green leaves of radishes tastes almost as much as the fresh red radish roots. Do not throw the leaves, but use them with other vegetables in soups. In this soup we have used leaves from two bunches of radishes. Some fresh radish roots can be finely chopped and put in the hot soup before serving.


Recipe posted at:
TuesdaysTable copyfiestafriday

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Categories: Culinary Surprises, Recipes, Traditional Food

1 reply

  1. I will definitive try out this soup. 🙂

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