• Sumo

This creamy soup can be served warm or cold and has a bit of a kick in it from the horseradish. Be sure to blend it so that it’s creamy and smooth!


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Rating: 41

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serving Size: 6




  • 1 Pound Radishes, halved
  • 1 Potato, peeled and cut into chunks
  • 1 Onion, quartered
  • 1 Tablespoon Butter
  • Pinch of White Pepper
  • 1 Tablespoon Horseradish Sauce
  • 2 Tablespoons Creme Fraiche


  1. In a food processor, combine the radishes and potatoes and pulse until chopped. Remove to a bow and set aside, wipe out processor and repeat with the onion.
  2. In a saucepan over medium heat melt the butter and add the onion. Cook for 3 minutes, then add the radish and potato, 3 1/2 cups of water, and the white pepper and bring to a boil. Reduce heat and simmer for 30 minutes.
  3. Remove from heat, stir in horseradish and creme fraiche and puree in the food processor or with an immersion blender until smooth and creamy.
  4. Season with salt, serve and enjoy!