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This Italian soup is hearty and thick in texture, yet light and elusive in taste. Without the radish garnish, I don't think anyone would guess--or believe--that you're feeding them the green stuff that's attached to radishes. It's a delicious and fairly bland soup that makes a great lunch with a sandwich...and a nice first course to a rustic meal. Serve hot to 4 people.

• 1 Tablespoon olive oil
• 1 cup leeks, chopped (both white and green parts--wash well!)
• 3 medium potatoes, chopped
• 6 radishes, stems and tips removed, then chopped
• 3 bunches of radish greens, thoroughly washed (they can be gritty)
• 5 cups weak vegetable stock
• salt and pepper to taste
• 1 Tablespoon butter
• 3 Tablespoons grated Parmesan cheese

Garnish: 4 radishes, minced and marinated in a couple drops of balsamico vinegar

In a large saucepan, saute the leeks in the olive oil over medium heat for a few minutes. Add a Tablespoon or so of water and cook for 4-5 more minutes, til the onions are tender. Stir in the potatoes and radishes and toss over medium heat for a few minutes. Add the stock, bring to a boil, then reduce heat and simmer for 20 minutes. Add the radish greens and simmer for 10 minutes.

When ready to serve, puree the soup lightly, solids first, so that there's still a texture to it. Return to the saucepan, stir in the butter and cheese, then ladle into bowls and top with a sprinkling of marinated minced radish.