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