Radish Leaf Soup

Peel and dice potatoes. Peel and finely chop shallot and garlic. In a pan, cook shallot and garlic briefly in hot, melted butter. Stir in flour, then add potatoes and broth. Simmer about 20 minutes over low heat, stirring occasionally.

Rinse radishes and their leaves. Coarsely chop leaves. Finely dice radishes. Stir radish leaves into soup and puree. Strain soup through a sieve if desired. Add additional broth or simmer a few minutes more until soup reaches desired consistency.

Stir in up to 4 tablespoons cream, to taste. Season with salt, lemon juice and pepper.

Divide soup among small bowls and serve garnished with remaining cream.