Instructions: In a medium stockpot, melt butter over medium heat. Stir in onions, and saute until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about 35 minutes.

Pass the mixture through a food mill into a medium bowl in several batches. Stir in the heavy cream, and season with salt and freshly ground pepper. Strain the pureed mixture through a fine mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil.

Makes 8 cups.

Yield: 8 cups

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