Servings:
4
Prep time:
20
Cooking time:
45
INGREDIENTS
- - 0.25 white cabbage
- - 12 radishes
- - 2 potatoes
- - 80 g of dandelion
- - 1 white onion
- - 2 bay leaves
- - 1 teaspoon poppy seeds
- - ½ teaspoon of thyme
- - extra virgin olive oil
- - salt
INSTRUCTIONS
- Slice the onion, place in a saucepan with 2 tablespoons of olive oil and bay leaf.
Put the lid and brown at low heat for 10 minutes.
After this time, add the potatoes, peeled and clove, and the leaves of the cabbage sliced thinly.
Continue for 25 minutes. - Peel the radishes, coarsely chop the red peel and mix in a tablespoon of olive oil and thyme leaves.
Slice the radishes pulp and add it to the soup along with the sliced dandelion.
Remove from the heat after at least 5 minutes. - Whisk the cream without the bay leaves and check for salt at the end. Arrange on the dishes, the radishes in the center, complete with poppy seeds and bring it straight to the table. Try the cream replacing the hood with other types of cabbage, like white or green cauliflower, savoy cabbage or Chinese one.
