Radish Soup With Country Ham

Chef Matthew McClure of Ashley's at the Capital Hotel in Little Rock, Arkansas shared this recipe that is prepared with a few of spring's most flavorful vegetables. Radishes, leeks and shallots create a spicy soup that is balanced out with honey and a savory garnish of country ham. It's incredibly simple to prepare and can be served either warm or chilled.


Clean, trim and quarter the radishes. Dice the shallots and leek.

Melt a few tablespoons of butter in a saucepan over medium heat. Add the shallots, leek and radishes and sweat* until tender. Add water to cover, bring to a boil, and simmer until soft, approximately 15 minutes.

Puree in a blender and strain through a fine mesh sieve if you like your soups smooth.

Chill and season to taste with salt.

Slice the country ham and fry or dry in a low oven until crispy. Crumble the ham or grind in a small food processor.

Over medium low heat, sweat the diced radishes in a little more butter and local honey. Once the radishes are softened, season with a pinch of salt and a splash of vinegar.

To serve ladle the soup into a bowl or cup and top with a tablespoon of the honeyed radishes and a pinch of the dusted country ham.

* To "sweat" the vegetables place them in the saucepan with the melted butter over a low heat. Cover the saucepan with aluminum foil or parchment paper and place a tight fitting lid on top. Unlike sautéing this allows the ingredients to cook in their juices and soften without browning.


Radishes are one of the easiest cool season vegetables you can grow. The tiny seeds transform into spicy, red radishes seemingly overnight. Click here

to learn more about growing radishes.

Recipe provided by Ashley's at the Capital Hotel.

Time to prepare: 35 minutes.