Radish greens soup
Fresh greens of a bunch of radishes
½ teaspoon each: celery, dill, lovage and dried fenugreek
1-2 tablespoons fresh dill and flat leave mint (chopped)
Salt and pepper to taste
1 tablespoon ghee or normal butter
20 ml oil
50 g blue cheese
3 tablespoons oat flakes
Bring half a saucepan of water to a boil. Peel the potatoes and carrots and cut them into large chunks. Wash the radish leaves and remove the stems.
Dip the vegetables in the boiling water. Reduce the heat and let simmer. Some 10 minutes later, season with salt, pepper and all the dry spices. At the end of cooking, when the potatoes are well cooked through, add the oat flakes, butter, oil, blue cheese and fresh spices.
Cook a further 2-3 minutes and remove the soup from the heat. Blitz into a smooth velouté soup. Serve to your liking.