Chilled Radish and Mint Soup

Ingredients:

20 radishes and their leaves
12 mint leaves, plus extra to serve
250ml vegetable stock, chilled
1 small dessert apple, peeled, cored and diced
2 tablespoons creme fraiche
1 pinch cayenne pepper
Sea salt and freshly ground black pepper

Method:

1. Set aside two of the radishes.

2. Bring a large pan of salted water to a boil, plunge in the radishes, their leaves and the mint.

3. Cook for just a minute, then drain. Refresh immediately by plunging them into a bowl of cold water, or running them under the cold tap in a colander.

4. Put the blanched radishes, leaves and mint in a food processor with the stock, apple, creme fraiche, cayenne, and some salt and pepper. Blend until smooth. Taste, add more salt and pepper as needed, and chill.

5. Serve the soup cold, garnished with slices of the reserved raw radishes, and a little shredded mint.

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