Spinach & Long White Radish Soup

This is a soup that doesn’t taste like any other, built in two stages for depth and freshness. First, a clear, savory broth comes together in a pressure cooker, where beef, celery, and juniper berries simmer into something deeply aromatic in a fraction of the usual time.

Meanwhile, the vegetables get a head start in a skillet. Potato and onion fry until they take on a little color, then daikon and spinach join briefly. Combining them with the broth, plus green pepper and tarragon, keeps the vegetables fresh and distinct rather than boiled to death.

A finish of lemon juice and turmeric brightens and colors the whole pot, and hard-boiled eggs turn it into a meal.

Kitchen Tips

• Skim the scum off the broth before combining; it keeps the finished soup clean and clear.
• Don’t overcook the radish and spinach; a short cook keeps their fresh, peppery character.
• Stir the lemon juice in at the very end so its brightness doesn’t cook away.

Variations

• Use a regular pot instead of a pressure cooker; just simmer the broth longer.
• Swap the beef broth base for vegetable stock to keep it meat-free.
• Add a handful of noodles or rice to make it heartier.