Instructions: In a large saucepan, saute the leeks in the olive oil over medium heat for a few minutes. Add a tablespoon or so of water and cook for 4 to 5 more minutes, until the onions are tender. Stir in the potatoes and radishes and toss over medium heat for a few minutes. Add the stock, bring to a boil, then reduce heat and simmer for 20 minutes. Add the radish greens and simmer for 10 minutes.

When ready to serve, puree the soup lightly, solids first, so that theres still a texture to it. Return to the saucepan, stir in the butter and cheese, then ladle into bowls and top with a sprinkling of marinated minced radish.

Serve hot to 4 people.

Comments: This Italian soup is hearty and thick in texture, yet light and elusive in taste. Without the radish garnish, I dont think anyone would guess - or believe - that youre feeding them the green stuff thats attached to radishes. Its a delicious and fairly bland soup that makes a great lunch with a sandwich...and a nice first course to a rustic meal.

Description: "(Crema di Foglie di Ravanelli)"

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