Chicory Soup
Ingredients
- 7 tablespoons | 105 ml extra-virgin olive oil, plus more for serving.
- 1 medium onion, quartered and thinly sliced.
- 2 cups | 8 oz | 225 g diced celery
- Fine-grain sea salt
- 1 bay leaf
- 3 sprigs fresh thyme
- 7 cups | 1.65 L water
- 3 cups | 15 oz | 425 g cooked barley
- 1 large dried ancho chile
- 1 large clove garlic, smashed
- 1 small whole preserved lemon, rinsed, seeded, and minced.
- 3 cups | 4 oz | 115 g chicory, cut into 11/2-inch | 4cm pieces.
- Crème fraîche, chopped cilantro, and/or chopped chives, to serve.
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