Crema from Radish Leaves
4 bunches of radish with leaves
50 gr rice flour
500 ml vegetable stock
3 TS native olive oil extra
70 ml soy-cream
Wash the radish-leaves and cook them for a minute in boiling water.
Cool them down in cold water and blend them in a mixer until you get a dense cream.
Pour 50gr of olive oil and 50gr of rice flour in a pot and cook the mix for a couple of minutes on low temperature. Add 500 ml of stock and let everything cook for ca. 20 minutes. Take off the heat and stir in the radish leaf-cream.
Serve the crema with finely cut radish slices and croutons.