Contributed by CSA Member Tory
Bon Appétit | May 1994

Serves 6.

3 large bunches radishes
1 tablespoon butter
1 very large onion, chopped
4 russet potatoes (about 1 1/2 pounds), peeled, chopped
3 cups water
2/3 cup milk

Cut leaves from radishes and wash well. (Reserve radishes for another use.) 
Melt butter in heavy large saucepan over medium heat. Add onion and sauté until 
tender, about 5 minutes. Add radish leaves and sauté until wilted, about 2 
minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are 
tender, about 20 minutes.
Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over 
medium heat until hot. Season soup with salt and pepper.