Recipes

Chicory-Leek Soup

Name: Chicory-Leek Soup
Total time: 45 min
Ingredients: 6 tablespoons unsalted butter; 2 large leeks, white and tender green parts only, chopped; 1/2 teaspoon celery seeds; 1/2 teaspoon caraway seeds; 6 pounds chicory, tough outer leaves discarded, the rest chopped; 2 1/2 quarts chicken stock; 2 tablespoons apple cider vinegar; 2 tablespoons mild honey; Salt and freshly ground white pepper

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Warming Soup Recipes

By Mory Thomas

Updated on March 29, 2015

Total Time:

45 mins

Yield:

3 quarts

Ingredients

6 tablespoons unsalted butter
2 large leeks, white and tender green parts only, chopped
1/2 teaspoon celery seeds
1/2 teaspoon caraway seeds
6 pounds chicory, tough outer leaves discarded, the rest chopped
2 1/2 quarts chicken stock
2 tablespoons apple cider vinegar
2 tablespoons mild honey
Salt and freshly ground white pepper

Directions

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.
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.
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.