Creamy Black Radish Soup

|A soup for all seasons and all radishes. In winter black radish is best or even daikon radish. In summer red radish work will and the soup can be served hot or chilled like a gazpacho.|black radish daikon radish radish|15g unsalted butter or 1 Tbsp olive oil1 white onion chopped2 black radishes peeled or 500g red radishes halved plus more for the garnish1 medium russet potato peeled and cut into chunks¼ tsp. salt1/8 tsp. white pepper1 Tbs. prepared horseradish sauce2 Tbs. crème fraîche plus more for garnish optional|Heat the butter in a medium saucepan over medium heat. Add the onion and sauté 5 minutes or until soft and translucent.Add the radishes potato salt pepper and 850ml water. Bring the soup to a boil reduce heat to medium-low and simmer covered 30 minutes.Remove the soup from the heat stir in the horseradish and purée in a food processor or with an immersion blender until smooth. Add the crème fraîche if using and purée until combined. Add salt and pepper taste and adjust seasonings as needed. Serve topped with grated radish.|10.00 minutes|6|My Cancale Kitchen