{"id":10303,"date":"2010-01-12T19:49:31","date_gmt":"2010-01-13T00:49:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=10303"},"modified":"2010-01-12T19:50:42","modified_gmt":"2010-01-13T00:50:42","slug":"radish-potage%e3%83%a9%e3%83%87%e3%82%a3%e3%83%83%e3%82%b7%e3%83%a5%e3%81%ae%e3%83%9d%e3%82%bf%e3%83%bc%e3%82%b8%e3%83%a5","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=10303&lang=en","title":{"rendered":"Radish Potage
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Radish Potage<\/strong>
\nJanuary 9, 2010<\/em><\/p>\n

I like radish both fresh and cooked. For this radish potage, red onion, celery, red radish and potato were sauteed with butter and then cooked in chicken stock. After all the vegetables were tender, the whole thing was pureed, and then heavy cream, salt, and pepper were added. I love the beautiful light pink color of this soup. Terry is not a big fan of radish, but he enjoyed a cup. <\/p>\n

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Radish Potage January 9, 2010 I like radish both fresh and cooked. For this radish potage, red onion, celery, red radish and potato were sauteed with butter and then cooked in chicken stock. After all the vegetables were tender, the whole thing was pureed, and then heavy cream, salt, and pepper were added. I love […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-10303","post","type-post","status-publish","format-standard","hentry","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10303"}],"version-history":[{"count":30,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10303\/revisions"}],"predecessor-version":[{"id":10418,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10303\/revisions\/10418"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}