|Thinly sliced onion||1 1⁄2 Cup (24 tbs)|
|Radishes||1 Pound, halved (20 Radishes)|
|Baking potatoes||1 1⁄2 Pound, peeled and cut into 1-inch pieces|
|Fat free low sodium chicken broth||3 Cup (48 tbs)|
|2% low fat milk||2 Cup (32 tbs)|
|Reduced-fat sour cream||3⁄4 Cup (12 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Chopped fresh chives||1⁄4 Cup (4 tbs)|
1. Melt 1 tablespoon butter in a large saucepan over medium heat. Add onion, and cook for 5 minutes or until tender, stirring frequently. Add radishes and potatoes, tossing to coat with butter. Stir in broth and 2 cups milk, bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender. Cool 10 minutes.
2. Place half of radish mixture in a blender. Remove center piece of blender lid (to allow the steam to escape), secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining radish mixture. Cover and chill at least 2 hours.
3. Add sour cream, salt, pepper, and nutmeg, stirring with a whisk. Cover and chill at least 4 hours or overnight. Sprinkle with chives.