Ingredients:
3 tablespoons butter
cup onion, chopped
4 cups radish leaves, loosely packed
1 cup potato, peeled and diced
3 cups liquid, water or stock
cup Winterport's Dry Pear Wine
salt
cup cream (optional)
pepper, freshly ground
Directions:
Melt 2 tablespoons of butter in a large saucepan. Add onion and cook until golden (about 5 minutes). Stir in radish tops and Winterport's Dry Pear Wine, cover pan and cook over low heat until wilted, 8-10 minutes. Meanwhile cook potato until soft. Combine with radish tops and cook covered for 5 minutes. Puree in food processor. Combine puree with stock, add cream. Season to taste with butter, salt and pepper.
Add your Comments