Radish Vichyssoise

Chilled overnight, this soup is a refreshing crowd-pleaser on a warm spring day. Radishes add an earthy, turniplike flavor. Use white pepper to keep the soup creamy white.

Yield: 12 servings (serving size: 3/4 cup)

Ingredients

• 1  tablespoon  butter
• 1 1/2  cups  thinly sliced onion
• 20  radishes, halved (about 1 pound)
• 1 1/2  pounds  baking potatoes, peeled and cut into 1-inch pieces
• 3  cups  fat-free, less-sodium chicken broth
• 2  cups  2% reduced-fat milk
• 3/4  cup  reduced-fat sour cream
• 1  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  ground nutmeg
• 1/4  cup  chopped fresh chives
• 2  radishes, thinly sliced (optional)

Preparation

Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add radishes and potatoes, tossing to coat with butter. Stir in broth and milk; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Cool 10 minutes.

Place half of radish mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining radish mixture. Cover and chill at least 2 hours.

Add sour cream, salt, pepper, and nutmeg, stirring with a whisk. Cover and chill at least 4 hours or up to overnight. Sprinkle with chives; garnish with radish slices, if desired.

Nutritional Information

Calories:

119 (29% from fat)

Fat:

3.9g (sat 2.3g,mono 1.1g,poly 0.2g)

Protein:

4.2g

Carbohydrate:

17.2g

Fiber:

1.9g

Cholesterol:

13mg

Iron:

0.4mg

Sodium:

359mg

Calcium:

91mg