Ingredients
Green Garlic4 cups chopped
Vegetable Broth4 cups
Yukon Gold Potatoes1 large, peeled and cut into 1” pieces
Olive Oil3 tbsp
Cashews1/2 cup (soaked in water overnight)
Kosher Salt1 1⁄/2 tsp
White Wine Vinegar2 tsp
Radishes1 bunch
Coriander1/4 tsp, ground
Cumin1/4 tsp, ground
Caraway1/4 tsp
Flamingo Estate Extra Virgin Olive Oilto taste
Steps
- Preheat oven to 425° F. Heat olive oil in a large saucepan over medium heat. Add the green garlic and cook, stirring often, until translucent. Add the vegetable broth, potatoes, cashews and salt. Bring the mixture to a boil and then immediately reduce to a simmer. Cook for 20 minutes or until the potatoes are tender.
- Leaving on any leaves, cut radishes in half lengthwise. Place on a sheet tray, toss with olive oil, coriander, cumin and caraway. Roast in the oven for 15 minutes or until the leaves become crispy. Remove from the oven and set aside.
- In 2 cup increments, transfer the mixture to a blender and blend until smooth. Hot liquids expand more than cold, blending this way will ensure there is not a soup explosion in your kitchen! Transfer back into a stockpot with vinegar and stir to make sure the flavor is consistent. Season with additional salt, if needed.
- Divide soup into bowls and garnish with roasted radishes and olive oil. Enjoy with a beautiful crusty bread.
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