Iced Radish Soup in Two Colors

Cut the radish greens into small pieces. Cut the roots and the green stalks of the radishes into small pieces, rinse them. Rinse the greens well, spin dry. Set aside 2 radishes and a little green for garnish.

Remove the skin from the onion, chop coarsely.

Start with the green soup: Peel and rinse the earth apples and cut into cubes. Melt half of the butter in a saucepan, add the potato pieces and radish greens. Stir and sweat at low temperature for 5 minutes. Add half of the water and half of the stock cube and make 20 min with the lid closed. Blend with a hand blender, season with salt, season with pepper and put in a jug in the fridge for 4 hours.

During the cooking time, prepare the red soup: In a saucepan, sauté the remaining onions and radishes in the remaining butter for 5 min. Add the remaining water and stock cubes and make 20 min with the lid closed. Add the beet cut into pieces and mash. Salt and season with pepper and also put in a jug in the refrigerator.

Immediately before serving, take the jugs in both hands and pour into deep plates at the same time, so that one side is red and the other green.

For decoration on the green side a few fine slices of radish, on the red side a little bit of chopped radish green form.

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