Market Radish Soup with Balsamic Cherries

• 12 sour or sweet cherries, pitted and halved
• 1 teaspoon balsamic vinegar
• 1 tablespoon unsalted butter
• 2 garlic cloves, thinly sliced
• 1 small onion, finely chopped
• Salt and freshly ground pepper
• 1 pound radishes (preferably White Icicle) with fresh greens, radishes thinly sliced
• 1 teaspoon thyme leaves
• 1 quart chicken stock or low-sodium broth

1. In a shallow dish, sprinkle the cherries with the balsamic vinegar.
2. In a large saucepan, melt the butter.
3. Add the garlic and onion, season with salt and pepper and cook over moderately high heat, stirring frequently, until the onion is softened, about 3 minutes.
4. Stir in the radishes, radish greens and thyme.
5. Add the chicken stock and bring to a boil.
6. Simmer the soup over moderate heat until the radishes are tender, about 10 minutes.
7. Working in batches, puree the radish soup in a blender and pour it into a saucepan.
8. Reheat the soup and season it with salt and pepper.
9. Ladle the radish soup into bowls, top with the balsamic cherries and serve.

sour, balsamic vinegar, unsalted butter, garlic, onion, salt, radishes, thyme, chicken

Taken from www.foodandwine.com/recipes/market-radish-soup-with-balsamic-cherries (may not work)