This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Radish Soup

1 stick butter
1 red onion, sliced
2 pounds radishes, rinsed trimmed and quartered
2 red potatoes, diced
1 tablespoon kosher salt
½ teaspoon white pepper
1 cup water
3 cups milk

Melt butter over med-high heat.

Add onion, radishes, potatoes, salt, pepper and water. Bring to a boil, reduce heat and simmer for about ½ hour.

Slowly add milk and heat until hot, but not boiling.

Using an immersion blender*, blend until creamy.

Serve warm with sour cream or Greek yogurt and crusty bread.

*Alternatively, transfer soup to a blender, and be sure to vent the top, covered with a towel, and pulse slowly.