Radish Veloute with Garnish

Wash the radishes well. Reserve 10 radishes + any required to garnish and roughly chop the rest including the leaves. Peel, wash and roughly dice the potatoes. Peel and dice the shallot. Heat the butter in a pan and sweat the shallots until translucent. Add the potatoes and chopped radishes and sweat briefly. Add the stock, bring to the boil and simmer, covered, for 20 minutes. Then puree the soup with a hand blender and stir in the creme fraiche. Season with salt and pepper and add nutmeg to taste. Slice 5 radishes and finely dice 5. Stir the diced radishes into the soup. Ladle the soup into warmed bowls and serve scattered with radish slices and garnished with whole radishes if you wish.