CHILLED RADISH AND GINGER SOUP WITH GRILLED RADISH AND SCALLIONS

by Sanford D’Amato, Food styling by Joy Howard, Photo by Dominic Perri

CHILLED RADISH AND GINGER SOUP WITH GRILLED RADISH AND SCALLIONS

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For 8 to 10

2 tablespoons regular olive oil

1½ pound trimmed radishes, cleaned and cut in quarters

8 ounces Granny Smith apples, washed, cored (not peeled), and cut in medium dice

2 ounces fresh ginger root, washed (not peeled) and sliced

2 bay leaves

4 sprigs fresh thyme

2 teaspoons kosher salt

¼ teaspoon pepper

⅛ teaspoon ground cardamom

8 cups unsalted chicken stock

Zest of ½ lemon

In a 1-gallon sauce pot, place the oil over medium heat. Add the radishes, apple, and ginger and cook for 10 minutes (do not brown). Add the bay leaves, thyme, salt, pepper, and cardamom and cook for 1 minute. Add the stock. Bring up to a boil and simmer for 20 minutes, or until the radishes are very tender. Remove the bay leaves and thyme, add the lemon zest, and carefully purée in a blender until very smooth. Refrigerate.

To Finish the Dish

12 scallions, ends trimmed

3 tablespoons regular olive oil, plus more if needed for coating

Kosher salt and freshly ground black pepper to taste

24 radishes (large enough that they won’t fall through the grill grates), cleaned, ½ inch of green tops left on, and cut in half

1 tablespoon fresh lemon juice

1½ tablespoons granulated sugar

Prepared Chilled Radish Soup

Toss the scallions with 1 tablespoon of the oil, then season them with salt and pepper. Grill over a hot fire for 1–2 minutes per side, until cooked. Toss the radishes with the remaining oil, salt, pepper, and sugar, and grill over medium heat until very tender, 4–5 minutes per side. Remove from the heat and toss with the lemon juice. Cut the cooled scallions on the bias into 1-inch lengths. Toss with the radishes and divide between bowls. Pour the soup around the radishes and serve.