Don't throw away radish leaves, make a potage

Spring brings so many vegetables to the market - and our tables! This morning as I went to my local market to do the shopping for the long weekend (today is a public holiday in France) I was tempted by a bunch of very red, carrot like radishes among many other things.
The producer asked me if he left the leaves or if I wanted him to remove them, and added: "are you making a potage?". So I said yes, to keep them for me to make a potage. Back home, I washed the radishes with the leaves, placed the former on a tray with butter and salt. That is how the French eat radishes, you cut a slice when they are big or eat it whole when they are small, you spread a bit of butter and add salt. I kept the green leaves in a strainer. I took a medium onion and chopped it.
Then I heated olive oil in a pan and browned the chopped onion little bit. I added the radish leaves, and covered the pan, stirring occasionally. After 6-8 minutes, I added 2 cups of boiling water (actually I had steamed green beans earlierto have for lunch and had kept a large glass of the green bean water, this is what I added to the radish leaves), I seasoned with sea salt and pepper, and brought to a boil. Then I added one sliced potato, and let it cook for 10 minutes or until the potato was soft.
I blended the mixture until I had a smooth cream, rectified seasoning and kept it in the fridge for the evening meal. I am planning to add some cream ... a bit of creme fraiche never hurts ..
I will serve this potage with a cheese platter ... my light evening meal is ready!
MALO UPDATE:

Malo fans will be happy to know that it has become a handsome young pigeon. Here is Malo, looking afar from my window.

Malo follows its parent from my window to the balcony of the neighbors opposite the street with impetu!