MEMBER RECIPE
Diakon Greens Soup Recipe
By condie
A diakon is a large mild Asian radish that begins appearing on some grocery shelves or the Farmer’s Market about October. There are numerous recipes for the white root, but I have found none for the green tops. The following is one I devised that is somewhat comparable to spinach soup.
INGREDIENTS
- 2 cans chicken broth
- 1 green top of large diakon finely chopped. (about 2 cups) or 10 oz. pkg frozen spinach
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups fresh veggies, chopped (Your choice. I use zuccini, carrots, red and green peppers, diakon root, etc.)
- 1 can cream of celery or mushroom soup (2 cans are okay)
- 1 1/2 tsp. dry mustard
- Salt and pepper to taste.
- Optionals include: 1/2 tsp. Mrs. Dash, 1/8 tsp kelp, 1/4 cup dried tart cherries, 1/4 cup dried mushrooms
INSTRUCTIONS
- In one can of the broth, bring the diakon greens, onions, garlic, and veggies to a boil. Simmer, stirring occasionally about 30 minutes or until greens are tender.
- Add the cream of celery soup and another can of broth. Stir in seasonings and optionals. Bring to boil and simmer a few minutes to meld the flavors. Allow to cool a few minutes and serve.
Member recipes are not tested by the CHOW food team.
