Cream of Radish Soup


4-6 cups black radishes, peeled & sliced

1 cup onion, chopped

2 tbsp. butter or margarine

3 tbsp. all-purpose flour

2 bsp. butter or margarine

3 cups lowfat milk, warm

2 tsp. salt

1/4 tsp. black pepper

1 tsp. ground nutmeg



  • In a skillet, saute onions and radishes in 2 tbsp. butter or margarine until both are limp.
  • Put vegetables in blender and process until smooth.
  • In a medium pot, melt 2 tbsp. butter or margarine, stir in flour, and cook over low heat, stirring constantly for 2 minutes. Add milk all at once and bring to a boil, stirring. Reduce heat and stir until thickened.
  • Add vegetables, salt, pepper, and parsley.