My F&W
quick save (...)

Chicory-Leek Soup

  1. 6 tablespoons unsalted butter
  2. 2 large leeks, white and tender green parts only, chopped
  3. 1/2 teaspoon celery seeds
  4. 1/2 teaspoon caraway seeds
  5. 6 pounds chicory, tough outer leaves discarded, the rest chopped
  6. 2 1/2 quarts chicken stock
  7. 2 tablespoons apple cider vinegar
  8. 2 tablespoons mild honey
  9. Salt and freshly ground white pepper
  1. Melt the butter in a large saucepan. Add the leeks, celery and caraway seeds and cook over moderate heat until the leeks soften, about 10 minutes. Transfer to a large bowl. Wipe out the saucepan.
  2. Meanwhile, prepare an ice water bath. In a large pot of boiling salted water, blanch the chicory in batches until tender, 1 1/2 to 2 minutes. Using a slotted spoon, transfer the chicory to the ice bath to cool. Drain and squeeze dry, add to the leeks and toss.
  3. Working in batches, in a blender, puree the vegetables and stock. Strain the soup through a coarse sieve into the saucepan; bring to a simmer. Stir in the vinegar and honey. Season with salt and white pepper and serve.
Make Ahead The soup can be refrigerated for up to 2 days. Serve With Sourdough croutons and dollops of fresh goat cheese.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.