Whether painted in pretty pastels, hidden and filled with treats, or transformed into tempting chocolates and wrapped in shiny foil, it’s hard to miss the Easter holiday’s most ubiquitous emblem: the egg.
Simmering radishes yields a pale pink soup that can be served hot or cold. To make it fancy, reserve a radish (which you’ll julienne) and some radish greens (which you’ll mince) for a colorful garnish.
The secret to success when making this light soup is to be sure all the vegetables are diced to the same size so they cook evenly. Feel free to substitute or add other fresh veggies, such as zucchini, celery, and corn.