Radish and ricotta soup

Peel the potatoes and cut them into cubes. clean the radishes, then cut and wash their tops.

Heat the oil in a saucepan. Return the tops, stirring for 2 minutes then add the potato cubes. Season with salt and pepper, cover with water and bring to a boil. Lower the heat under the pan and cook for 30 minutes.

Meanwhile, cut radishes into thin slices. Once the cooking time of the potatoes has elapsed, mix the vegetables in their cooking water until you obtain a thin soup.

Put the soup over low heat, add the ricotta and heat gently while stirring constantly.

Divide the soup into bowls, add the slices and radish sprouts, sprinkle with a pinch of grated nutmeg and serve immediately.