alpharaposa | Adventures in Cooking: Carrot and Radish soup!

So, I picked up carrots and radishes to put in a garden salad... two weeks ago. Needless to say, didn't happen and the greenery went bad.

So, I wanted to use up the carrots and radishes and put together this very simple, but pretty tasty soup.

Ingredients
Olive Oil
Butter
1 large yellow/vidalia onion
2 cloves of garlic, minced or crushed
8-9 medium sized carrots
a dozen or so red radishes
chicken stock
kosher salt

Dice the onion, set aside. (I found out that onions are healthier if allowed to "rest" 10 minutes between cutting and cooking! Chemical reactions from the juices released by cut cells make beneficial compounds, but heat stops the reaction. Wait 10 minutes until it's all done making the new compounds before cooking your onions.)

Peel carrots, slice into 1/4-1/2 inch slices (I wasn't too careful, just tried to get them mostly even)
Trim radishes, slice into slices

In a large pot over medium heat, melt a couple pats of butter in with a similar amount of olive oil. Saute the onion in the olive oil and butter for 15 minutes or more - the onions should be very soft, sweet to the taste, and just a little brown on the edges.

Add garlic, stir in with the onion for a minute but don't let it burn, then pour in enough of the chicken stock to cool everything down. Toss in the carrots and radishes, then pour enough stock in to just cover everything. Turn the heat up a little, let it get to a good boil, then turn it down and cook until the carrots and radishes are tender.

Take a stick blender and blend it in the pot, or blend in batches in a standing blender. Add salt to taste. Serve warm.

The radish taste is pretty delicate even though I think there was more radish in it than carrots. It also has a carroty aftertaste with a radish like tang, so the flavors married together quite well.