2 tablespoons olive oil
1 large shallot, finely chopped
2 cups radish greens, roughly chopped, packed
2 cups vegetable stock
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh parsley, finely chopped
sea salt
freshly ground black pepper
fresh chives for serving
In a large saucepan, heat oil over medium heat; add finely diced shallots. Sauté, stirring often, until shallots are soft and translucent.
Add the radish greens and wilt, then add the stock. Bring to boil; reduce heat and simmer for about 10 minutes.
Add the chopped parsley and mint. Season with salt and pepper, to taste.
Remove from heat; purée with an immersion blender or in blender, in batches. Top with with freshly chopped chives just prior to serving.
Makes 4 servings.