Happy Easter! I saw this in the Pacific NW mag. (Seattle Times), and it just called out, "SPRING!"
(serves 4-6)
1 sweet* onion, peeled, and cut into 1/2" pieces
1 leek, white only, washed and cut into 1/2" pieces
2 shallots, peeled and quartered
4 T. unsalted Kerrygold* butter
3/4 lb. red radishes, washed, trimmed, and halved
2 cups low sodium* chicken stock
Kosher* salt
Crème fraiche
Chopped chives
In a heavy nonaluminum saucepan, slowly cook the onion, leeks, and shallots in the butter over low heat until they are translucent and "relaxed". Add the radishes and the chicken stock. Cover and bring to a boil, then reduce heat and simmer, covered, until the radishes are soft. Puree with an immersion blender or in batches until smooth. Return to saucepan and salt to taste. Serve garnished with a spoonful of crème fraiche and a pinch of chopped chives.
He is Risen!!
Love,
Machete Milletti
No comments:
Post a Comment