Chicory-Leek Soup

Name: Chicory-Leek Soup
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

9 ingredients

12 steps

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

1

Melt the butter in a large saucepan.
2

Add the leeks, celery and caraway seeds and cook over moderate heat until the leeks soften, about 10 minutes.
3

Transfer to a large bowl.
4

Wipe out the saucepan.
5

Meanwhile, prepare an ice water bath.
6

In a large pot of boiling salted water, blanch the chicory in batches until tender, 1 1/2 to 2 minutes.
7

Using a slotted spoon, transfer the chicory to the ice bath to cool.
8

Drain and squeeze dry, add to the leeks and toss.
9

Working in batches, in a blender, puree the vegetables and stock.
10

Strain the soup through a coarse sieve into the saucepan; bring to a simmer.
11

Stir in the vinegar and honey.
12

Season with salt and white pepper and serve.