from Twelve Months of Monastery Soups
contributed at our 2009 CSA Potluck Dinner
1/3 cup olive oil
2 leeks or onions, chopped
1 bunch fresh radish tops and leaves (or mustard or turnip greens)
4 potatoes, peeled and cubed
1 cup celery, chopped
1 cup cabbage, chopped
3 cups water
salt and pepper to taste
1/4 tsp nutmeg
1/2 cup milk
grated radish (for garnish)
Pour the olive oil into a pot and add the leeks. Saute lightly over low-medium heat for 3 minutes. Add immediately the well-washed and chopped radish tops. Stir. Cover the pot and let the sauteing process continue for another 3 minutes.
Add the potatoes, celery, cabbage, water, salt, pepper, and nutmeg and stir again very well. Cover the pot and simmer the soup for 45 minutes. Allow the soup to cool.
Pass the soup through a sieve or blend it in a blender, and then return it to a clean pot. Add the milk and mix well. Reheat the soup if you wish to serve it hot, or refrigerate it for a few hours and serve cold.