Chilled Creamy Daikon and Potato Soup
- READY IN -
- SERVINGS 4
- SERVING SIZE 1 cup
Ingredients
- 1 lb long daikon, peeled and sliced (1/2-inch thick rounds)
- 3/4 lb russet potatoes, peeled and cut (1/4-inch slices)
- 3 cups chicken stock
- 1/2 cup whipping or heavy cream
- 1 tsp salt, or to taste
- 1/8 tsp white pepper, or to taste
Directions
- Place sliced daikon and potatoes in a large sauce pan. Add stock and bring to a boil. Reduce heat, cover, and simmer until daikon is tender, about 20 minutes.
- Remove from heat and place in a food processor. Puree till smooth. Pour into a stainless steel bowl and chill.
- Add the cream, mix well and season with salt and pepper.
- Serve chilled.
Notes
- Vegetable stock may substitute for chicken stock.
- For a lower fat version, use skim milk in place of the whipping or heavy cream.
- Black pepper may substitute for white pepper.