Instructions: Melt 4 T. butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.

Meanwhile, cook potatoes until soft in liquid along with 1 tsp. salt.

Combine with radish tops and cook covered, for 5 minutes to mingle flavors. Puree finely in a food processor or food mill. Add heavy cream, if desired, and enrich with 2 T. butter. Season to taste with salt and pepper. Serve hot.

NOTE: This can be served cold - omit the butter enrichment.

NOTES : This is an unusual recipe - it tastes a lot like watercress soup.

If you have a bumper crop of radishes, this is a good way to use some of them.

Heres a recipe that uses the tops of the radish. Ive made this using the tops of plain old red radishes, and I suspect that the daikon tops would work as well. I cut way back on the amount of butter in this to make the fat content more acceptable.

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