Another thing we found in the bottom of the chest freezer was a block of radish-greens soup. It was labeled as such; otherwise we might never have figured out what it was. I had either cooked and then pureed the radish leaves, or pureed them raw and then cooked them, to make the soup. It was a potage, which is a pureed vegetable soup.
![](https://1.bp.blogspot.com/-hhSOXbiZSo8/YIt8bYcQBJI/AAAAAAAA9pQ/qWiA1dcULYMH9Uuof3GzMtCnr1psRIargCLcBGAsYHQ/s860/1DSC00121a.jpg)
Anyway, we tasted it and it was delicious, so we didn't throw it out.
![](https://1.bp.blogspot.com/-ydxo8z3XZmM/YIt8cVoKVSI/AAAAAAAA9pY/C9ccxwnWpC0GjkpIo2jT0quA8ClkfHkSACLcBGAsYHQ/s860/2DSC00144a.jpg)
baking it. After doing a lot of recipe-reading, it occurred to me that I could use the radish-leaf puree to make
a Jacques Pépin style faux soufflé. Here's a link to an old post about that easy method for making a soufflé.
![](https://1.bp.blogspot.com/-n_6mFddTkJQ/YIt8b5UNpiI/AAAAAAAA9pU/EkhqZqR3qvgAoErVI330PRfKyMUCgBSdQCLcBGAsYHQ/s860/3DSC00150a.jpg)
And the soufflé was so good that I had another little bowl of it for supper last night.
![](https://1.bp.blogspot.com/-YaX2jsYLfFc/YIt8cl2pmWI/AAAAAAAA9pc/ATuKJVd6CGwImvm_ynHj4svNgyKMw3igQCLcBGAsYHQ/s1100/DSC00091a.jpg)
two compartments at the top that have drop-down doors on them. As we've mentioned, one great thing about
this freezer is that it is frost-free. It's capacity is about 8 ft³ (that's 222 liters — in France, the capacities
of things like ovens, refrigerators, freezers, and even car trunks ("boots") are given in liters).
![](https://1.bp.blogspot.com/--T5gQ83VOVg/YIuC3YbqWXI/AAAAAAAA9p0/D9_0Evq3Lm4mJGeK-tQpEb6zGzOH1tAHwCPcBGAYYCw/s860/5P1140312a.jpg)
When the green leaves aren't past their prime, they are good cooked and have a peppery taste.
You can cook them in liquid or sautée them in butter or olive oil.
![](https://1.bp.blogspot.com/-VLHcIbe0DuI/YIuC3nyIeBI/AAAAAAAA9p4/F8_XrYzhRRUoIE-YAE6yrTU_LaNgbENLQCPcBGAYYCw/s860/6DSC00155a.jpg)
I'm cooking them now. I cook them the way I would cook chard, spinach, or turnip greens, for example. Here's a link to an old post about cooking both radishes themselves and their green tops.