Radish and Kohlrabi Top Soup and Roasted Broccoli with Garlic Butter and Pine Nuts

8 Nov

In the spirit of the CSA, I’ve dedicated myself to using as much of the produce as possible.  My desire to use the greens of the radish and the kohlrabi is what inspired this yummy soup.  If you don’t have kohlrabi available, it would be just as delicious (I imagine) by doubling the radish greens.  We both enjoyed the bitter edge to this soup, imparted from the radish and kohlrabi greens.  It was balanced nicely by the creaminess of the potato.  The sweetness of the Roasted Broccoli with Garlic Butter and Pine Nuts played perfectly against the Radish and Kohlrabi Top Soup.  Despite the fact that this meal was veggie-heavy, it was pretty filling thanks to the potatoes.  I really enjoyed using the radish and kohlrabi greens and am looking forward to finding some more ways to use similar ingredients in the future.

Radish Top Soup and Roasted Broccoli

Radish Top Soup:

Adapted from allrecipes.com

2 tbs. butter

1 large onion, diced

2 medium potatoes, sliced

2 cups raw radish greens

2 cups raw kohlrabi greens

4 cups homemade chicken stock

Kosher salt and freshly cracked black pepper

1 batch radish chips

Melt butter in large saucepan over medium heat.  Add onion and sauté until translucent, roughly 5-8 minutes.  Season with kosher salt and freshly cracked black pepper.

Mix in potatoes and radish greens and stir to coat thoroughly with butter.  Pour  in the chicken broth and bring the mixture to a boil.  Reduce heat and simmer 30 minutes or until potatoes are cooked through.  The starches from the potatoes should have released, giving a “cloudy” look to the chicken stock.

Transfer to a food processor and blend until mostly smooth with some whole pieces of potato and larger pieces of radish/kohlrabi greens (as always, this may need to be done in batches).

Return to saucepan and simmer until heated through.  Taste for seasonings.

Serve garnished with radish chips.

Roasted Broccoli with Garlic Butter and Cashews:

Adapted from allrecipes.com

1 medium head fresh broccoli, cut into bite size pieces (stems peeled)

2 tbs. Brummel & Brown butter substitute

1 tbs. unsalted butter

1 tbs. olive oil

1/2 tbs. brown sugar

1 1/2 tbs. soy sauce

1 tsp. white wine vinegar

Freshly cracked black pepper

2 cloves garlic, thinly sliced

1/3 cup pine nuts

Preheat oven to 350º.

Heat about 1″ of water in the bottom of a large stock pot.  Add steaming basket and broccoli and steam, covered, until slightly tender but still crisp, roughly 3 minutes.  Drain broccoli and place in a small casserole dish.

While broccoli is cooking, melt Brummel & Brown and butter over medium heat in a medium sauté pan.  Add garlic and sauté 3-4 minutes until tender and golden brown.  Add brown sugar, soy sauce, vinegar, and pepper.  Stir to combine and bring the mixture to a simmer.  Remove from heat and add to broccoli.  Toss well to coat the broccoli.

Roast, uncovered, twenty minutes or until some of the edges of the broccoli have browned.  Remove from oven and add cashews.  Mix well and serve.

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