Market Radish Soup with Balsamic Cherries

  • Total Time:
  • Servings: 4

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  • 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

How to make this recipe

  1. In a shallow dish, sprinkle the cherries with the balsamic vinegar.

  2. In a large saucepan, melt the butter. 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. Stir in the radishes, radish greens and thyme. Add the chicken stock and bring to a boil. Simmer the soup over moderate heat until the radishes are tender, about 10 minutes.

  3. Working in batches, puree the radish soup in a blender and pour it into a saucepan. Reheat the soup and season it with salt and pepper. Ladle the radish soup into bowls, top with the balsamic cherries and serve.

Contributed By Photo © Antonis Achilleos Published September 2004

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