Chicory soup
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Ingredients: 3 tbs butter 1 leek cut in rings 1/4 tsp celery seeds 1/4 tsp caraway seeds 1 lsb of young, tender spring chicory leaves 2 cups chicken stock 1 tbs honey 1 tbs apple cider vinegar Directions: Sauté leek with seeds in butter until soft about: 10 minutes. Blanch chicory in large pan water. Drain, add chicken stock and leeks. Bring to a boil, reduce heat and simmer for a few minutes until the leek is tender. Puree leeks and chicory in blender. Strain (if needed) through coarse sieve or food mill to sauce pan, simmer for a few more minutes Stir in honey and vinegar and serve. |