2 onions, chopped

2 tablespoons (30 ml) olive oil

4 cups (1 litre) radishes, sliced (about 454 g / 1 lb)

3 large unpeeled Cortland apples, cored and chopped

4 cups (1 litre) chicken broth

1 1/2 cups (375 ml) potatoes, cubed

1/2 cup (125 ml) 35% cream

Salt and pepper

In a large saucepan, soften the onions in the oil. Add the radishes and apples and cook gently for about 5 minutes, stirring frequently. Add the broth and potatoes and bring to a boil. Cover and simmer gently for about 20 minutes or until the potatoes are tender.

In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Add broth, if needed.

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