Chicory-Leek Soup

1. 1

   Melt the butter in a large saucepan.

2. 2

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

3. 3

   Transfer to a large bowl.

4. 4

   Wipe out the saucepan.

5. 5

   Meanwhile, prepare an ice water bath.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

    Stir in the vinegar and honey.

12. 12

    Season with salt and white pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.