Dice and sautée an onion. Add radish greens (thickest stems set aside with onion skin for broth) and 1/2 cup water. Once greens have darkened, add a quart of homemade nettle broth. Simmer everything for a few minutes, then add a tablespoon of dill and s&p to taste. Use an immersion blender to slightly purée.

Best eaten with rustic sourdough and butter.