Piquant Radish Soup with Creme Fraiche

• 1 lb. radishes, halved (3 cups)
• 1 medium russet potato, peeled and cut into chunks
• 1 medium white onion, quartered
• 1 Tbs. unsalted butter
• 18 tsp. white pepper
• 1 Tbs. prepared horseradish sauce
• 2 Tbs. creme fraiche, plus more for garnish, optional

1. Pulse radishes and potato in food processor until finely chopped.
2. Transfer to bowl, wipe out food processor, and set radish mixture aside.
3. Pulse onion in food processor until finely chopped.
4. Heat butter in saucepan over medium heat.
5. Add onion, and cook 3 minutes, or until translucent.
6. Add radish mixture, white pepper, and 31/2 cups water.
7. Bring soup to a boil, reduce heat to medium-low, and simmer, covered, 30 minutes.
8. Remove soup from heat, stir in horseradish, and puree in food processor in batches until smooth.
9. Add creme fraiche, and puree until combined.
10. Season with salt, if desired.
11. Serve garnished with radish, greens, and creme fraiche (if using).

radishes, russet potato, white onion, butter, white pepper, horseradish sauce, creme fraiche

Taken from www.vegetariantimes.com/recipe/piquant-radish-soup-with-creme-fraiche/ (may not work)