Cream of Daikon Soup

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            FOOD FUNNY
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Thanks to lifetime subscriber Debra Shervo for this one:

A farm girl was studying the menu in the restaurant. She asked her
date, "What's filet mignon?"

Thinking fast, her date replied, "It's year-old pickled goat's liver.
Why?"

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            TODAY'S RECIPE
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The daikon adds little flavor to this soup, but it does make it
smoother and creamier than potato soup, and the raw daikon garnish
adds a pleasant crunch.

Cream of Daikon Soup

1 lb (450 g) daikon (Oriental radish), peeled and diced
3/4 lb (340 g) baking potatoes, peeled and diced
4 cups (1 L) chicken or vegetable stock
1/4 cup (60 ml) heavy cream
Salt and freshly ground pepper to taste
Chopped fresh dill for garnish

Place about 2/3 cup (160 ml) of the daikon in a small bowl, cover with
water to prevent discoloration, and set aside. Combine the remaining
daikon, potatoes, and stock in a pot and bring to a boil over high
heat. Reduce the heat and simmer covered until the vegetables are
very tender, about 20 minutes. Puree the soup in an electric blender
or food processor and return to the pot. Stir in the cream, salt, and
pepper and bring to a simmer. Garnish with the drained reserved
daikon and dill. Serves 4 to 6.
Received on Wed Jan 14 06:40:20 2004