This recipe came to me as a way to use up radish tops. The technique and flavors work equally well with turnip tops, beet greens or other flavorful greens like water cress, but I especially like it as a way to use up radish tops and I am always pleasantly surprised by their fresh flavor. It is readily vegetarian, soy-free and gluten free, depending on what liquid you use for cooking the potatoes (water is fine).
Radish Top Soup
4-6 Tablespoons butter
1 cup chopped onions or leeks
8 cups loosely packed radish leaves (or as many as you have if you don't have that many)
2 cups diced potatoes
6 cups liquid (we use water, beef broth or veggie broth)
1/2 cup cream (optional)
Freshly ground pepper
In pan one: Saute the onions. Stir in the greens and cook covered over low heat until they are wilted (8 - 10 minutes).
In (larger) pan two: Cook potatoes in your liquid until soft. Add in the radish tops and cook for about 5 more minutes. Puree finely using a food processor or immersion blender. Add cream and pepper if desired.
Note: we almost never add the optional cream since we don't keep it around the house and I don't need the extra fat in my food. It's perfectly tasty without the cream.