Cold radish cream

Cold radish cream with radish top coulis.

By Guillaume from Pois Gourmand in Angers

Ingredients - for 4 servings:

A beautiful bunch of radishes with their tops

1 large onion or 4 small spring onions

100 to 150 mL of milk

Sour cream

A little olive oil

Brown 500g of radish with 1 chopped onion without coloring, then moisten with 30cl of milk and leave to cook over low heat.

Blend

Add cream until desired consistency.

We can also use the tops:

Blanch them then stop cooking in iced water, mix with 2 tsp of olive oil.

Add a quenelle of leaf coulis to the soup.

Recipe suggested by Le Pois Gourmand, restaurant in Angers (49).