1 tablespoon butter
1 tablespoon olive oil
2 potatoes, medium sized
1 quart water or chicken broth
2 quarts radish greens – the tops from 2 bunches (needn’t be exact)
Sea salt and pepper
Rinse greens, removing any brown or damaged areas. Coarsely chop potatoes and onion. Remove the zest (yellow part only) from the lemon, then juice the lemon.
In a large pot, heat oil and butter. Add onion and potatoes, cook for about 5 minutes. Add water or broth, the radish tops and 1 teaspoon salt. Cook until potatoes are soft and greens are wilted, about 10 minutes.
Stir in lemon juice and zest. Purée. Taste for seasoning, add salt and pepper to taste. Serve hot or cold.
Garnish, if desired, with a few thin slices of radish.