Radish Leaf Soup

Sauté the onion in the hot butter until soft. Add the potatoes. Add wine and clear soup and bring to a boil, simmer for about 15 minutes.

Add radish leaves to soup, bring to boil and crush. Pour whipped cream, season with salt, pepper and sugar.

Season shrimp tails with salt, juice of one lemon, Worcester sauce and pepper, then roast in the hot butter. Dust with curry and add to soup. Serve sprinkled with radish shavings and herbs.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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