By Chef Nick Krug

Yield: 16 servings

Ingredients:
2 tablespoons unsalted butter
1 cup white onion, sliced thin
1 bay leaf
4 cups French Breakfast radishes,
sliced ¼-inch thick, plus
1/2 cup French Breakfast radishes, grated
1 teaspoon kosher salt
1(rounded) tablespoon flour
3 cups chicken stock
1/2 cup buttermilk
2 tablespoons lemon juice,
freshly squeezed
2 tablespoons chives, sliced

Directions:

1. Melt butter in saucepan. Add onions, bay leaf, and sliced radishes. Cook over low heat, about 10 minutes. Do not brown.

2. Add salt and flour. Pour in chicken stock; mix well. Simmer for 15 additional minutes. Remove bay leaf. Puree until smooth.

3. Chill soup overnight.

4. Add grated radishes, buttermilk, and lemon juice. Pour soup into frozen demitasse cups, and garnish with chives.