Pairings’ Radish Top Soup 


3 tablespoons butter

cup onion, chopped

4 cups radish leaves, loosely packed

1 cup potato, peeled and diced

3 cups liquid, water or stock

cup Winterport’s Dry Pear Wine


cup cream (optional)

pepper, freshly ground


Melt 2 tablespoons of butter in a large saucepan. Add onion and cook until golden (about 5 minutes). Stir in radish tops and Winterport’s Dry Pear Wine, cover pan and cook over low heat until wilted, 8-10 minutes. Meanwhile cook potato until soft. Combine with radish tops and cook covered for 5 minutes. Puree in food processor. Combine puree with stock, add cream. Season to taste with butter, salt and pepper.