COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

 

When times get tough, every item in the kitchen becomes a potential meal saver. I've taken to collecting the breadcrumbs from my cutting board, ensuring not a single crumb goes to waste as I sprinkle them into simmering pots of soup. Each egg I crack is meticulously accounted for, with a mental tally of how many I can spare for upcoming baking endeavors. Fresh greens, once taken for granted, now hold immense value as I strive to stretch my trips to the grocery store to just once a week. While we're not experiencing the same level of scarcity seen elsewhere, certain staples like pasta, rice, flour, and yeast are in short supply, prompting a creative approach to cooking and meal planning.

During my recent visit to the natural food store, I made sure to stock up on essentials, including two generous bunches of radishes to keep up with our frequent consumption. Aware of the importance of having them on hand, I didn't want to risk running out. Typically, I discard the leaves due to the lack of composting facilities in our area and the constraints of my busy cooking and baking schedule. After all, I do need some time outdoors, even if we're not confined indoors. However, memories of our visits to Romain's parents flooded back, where they often treated us to Soupe aux fanes de radis, or Radish Leaf Soup.

This dish embodies the ethos of utilizing every part of the ingredient, akin to the concept of "nose-to-tail" cooking but applied to vegetables, known as "root-to-leaf." In this case, every component of the radish is cherished, from the delicate tendrils at their tips to the gently peppery greens crowning their heads. The radishes, with their robust texture, can be sliced and presented atop the finished soup, or velouté, where a hint of cream not only adds smoothness but also ensures the flavors dance harmoniously in each spoonful.

Visiting a bakery, once a simple pleasure, now feels like a luxurious indulgence amidst these uncertain times. Unfortunately, navigating through the crowd has become a bit of a gamble, with some individuals seemingly unaware of or unconcerned with social-distancing norms. As a result, venturing out has become a daunting task for me, as I prioritize caution above all else. Thankfully, Romain remains undeterred and valiantly braves the crowds to procure a fresh baguette, not just for himself but also for me. His willingness to take on this risk is something I've grown to deeply appreciate and cherish.

OTHER LEVEL OF Radish Leaf Soup :

For this soup, opt for radish leaves that are organic or unsprayed. Give them a thorough wash to remove any grit. If you find yourself short on radish leaves, you can halve the recipe or add in other mild greens like lettuce. Spinach, kale, or Swiss chard might overpower the radish flavor, but arugula could complement it nicely. No need to peel the potatoes unless you prefer to. If using store-bought chicken stock, reduce the salt and adjust to taste. Alternatively, water or vegetable stock works just as well.

In terms of creaminess, I've added a touch of heavy cream for a subtle richness, but you have options. More cream, regular milk (whether from cows or plant-based), or even omitting it altogether are all viable choices.

Garnishing the soup is where you can get creative. Pumpkin seeds, sliced radishes, crème fraîche, sour cream, olive oil, freshly cracked black pepper, a pinch of red pepper powder, scallions, edible flowers, fresh herbs, a dollop of pesto, or a drizzle of pumpkin seed oil are all fantastic options.

Here's a breakdown of the ingredients for 6 servings:

• - 2 tablespoons of butter (salted or unsalted)
• - 2 tablespoons of olive oil
• - 1 large onion (peeled and diced) or 2 leeks (cleaned and sliced)
• - 1 1/2 teaspoons of kosher or sea salt
• - Freshly ground black pepper (about 1 teaspoon)
• - 4 cloves of garlic (peeled and sliced)
• - 2 medium potatoes (washed and diced, approximately 12-16 oz)
• - 2 cups of water
• - 12 cups of fresh radish leaves (rinsed well, approximately 9 oz)
• - 3 cups of chicken stock
• - 1 tablespoon of Dijon mustard
• - 1/8 teaspoon of cayenne pepper
• - 1/2 cup of heavy cream, sour cream, mascarpone, or crème fraîche

Instructions:

1. Heat the butter and olive oil in a soup pot over medium-high heat. Add the onions and cook until soft and translucent, seasoning with salt and pepper. Stir in the garlic.

2. Add the potatoes and 2 cups of water. Cover and simmer until the potatoes are tender.

3. Stir in the radish leaves and chicken stock. Simmer until the leaves are wilted and cooked through.

4. If using an immersion blender, blend the soup with the cream, mustard, and cayenne until smooth. If using a standard blender, let the soup cool before blending. Rewarm before serving.

5. Garnish with your choice of toppings and enjoy!

Storage:

The soup can be refrigerated for up to four days or frozen for up to three months.

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