Chilled Lettuce and Radish Soup
Other than the two radishes to serve, roughly chop the radishes.
Bring a saucepan of vegetable stock to the boil.
Tip in the radishes together with the thyme and bay leaf.
Simmer for 10 minutes, before adding the salad leaves. Simmer for about 1 to 2 minutes, or until the leaves have wilted.
Set aside to cool a little before blending, removing the bay leaf and the woody thyme stem, if using.
Check the seasoning and adjust if necessary. Chill in the fridge.
Before serving, finely slice the remaining radishes. Serve topped with the radish slices.
(Recipe from Rachel Kelly in The Guardian)