Roasted Radish Soup

Ingredients:

• 1 small head garlic
• 1 bunch red or easter egg radishes, greens trimmed off and halved
• 1 large or 2 medium watermelon radishes, peeled and ½-inch dice
• 1 large or 2 medium black radishes, peeled and ½-inch dice
• ½ lb yellow potatoes, ½-inch dice
• 2 Tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 cups chicken or vegetable broth
• ½ cup dry white wine
• ¼ cup cream cheese (optional)

Instructions:

1. Preheat the oven to 400°F. 
2. Remove papery outer skins from garlic. Slice off top ¼, exposing cloves. Rub cut end with 1 tsp of the olive oil. Wrap in foil and place in a shallow baking dish. Bake for 40 minutes, or until tender.
3. Line a rimmed baking sheet with parchment or a silicone mat.
4. Toss veggies in remaining olive oil, sprinkle with salt and pepper to taste. Roast in the oven for 30 minutes, stirring halfway through. 
5. Squeeze roasted garlic cloves from the skins into a medium saucepan. Add roasted vegetables, broth, and wine. Bring to a boil then reduce heat and simmer covered for 20 minutes. Stir in cream cheese, if using. 
6. Add hot soup to a blender in batches or use an immersion blender to blend until smooth. Taste and adjust seasonings, if desired. Serve hot.

Serves 2

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