Radish Vichyssoise

• 1 tablespoon butter
• 1 1/2 cups thinly sliced onion
• 20 radishes, halved (about 1 pound)
• 1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
• 3 cups fat-free, less-sodium chicken broth
• 2 cups 2% reduced-fat milk
• 3/4 cup reduced-fat sour cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1/4 cup chopped fresh chives
• 2 radishes, thinly sliced (optional)

1. Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add radishes and potatoes, tossing to coat with butter. Stir in broth and milk; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Cool 10 minutes.
2. Place half of radish mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining radish mixture. Cover and chill at least 2 hours.
3. Add sour cream, salt, pepper, and nutmeg, stirring with a whisk. Cover and chill at least 4 hours or up to overnight. Sprinkle with chives; garnish with radish slices, if desired.

butter, onion, radishes, baking potatoes, chicken broth, milk, sour cream, salt, black pepper, ground nutmeg, fresh chives, radishes

Taken from www.myrecipes.com/recipe/radish-vichyssoise (may not work)