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Chicory Soup

I included a chicory soup recipe in my cookbook, Near & Far and to this day it’s one I love to revisit. A brothy, restorative barley soup is made with seasonal chicories. Each bowl is punctuated with flecks of preserved lemon, a bit of chile confetti, and a silky dollop of creme fraiche. It’s so simple, yet so warming and satisfying. The lemon plus the jolts of chile mingling with the richness of the creme fraiche is a dream. Soup lovers, give this one a go.
Continue reading Chicory Soup on 101 Cookbooks

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Chicory Soup

I included a chicory soup recipe in my cookbook, Near & Far and to this day it’s one I love to revisit. A brothy, restorative barley soup is made with seasonal chicories. Each bowl is punctuated with flecks of preserved lemon, a bit of chile confetti, and a silky dollop of creme fraiche. It’s so simple, yet so warming and satisfying. The lemon plus the jolts of chile mingling with the richness of the creme fraiche is a dream. Soup lovers, give this one a go.

[Image: author Heidi Swanson]

by Heidi Swanson

Jump to Recipe

[Image: Chicory Soup]

One of my favorite recipes in Near & Far was one I was worried people might skip over - a simple chicory soup with an unassuming barley base, crowned with a trio of toppings. I wanted to revisit it today because the chicory and radicchio in the markets is beautiful right now, and also because it was one of the recipes Russ Moore made when we had a party at Camino and the menu featured recipes from the book. I had a bowl of bessara along with some flatbread made by Russ a couple of weeks back and it reminded me of how much I love his cooking, and what a special place Camino was.

[Image: Chicory Soup in a bowl with lots of toppings]

Chicory Soup: Ingredients

Most of the ingredients in this soup are straight-forward. A couple notes -

- Barley: I tend to use semi-pearled barley or farro here, I like the added starchiness. Russ used Anson Mill's whole farro piccolo for the dinner and I loved it. The flavor of the grain was really nice and pronounced.

- Chicory / radicchio - Make this soup when chicories are in season. They’re cold weather enthusiasts so you’ll likely come across them in winter markets, and as winter shifts to spring. But also in fall some places. For this soup I like to use pretty varietals with good structure - pretty pink rosa del Veneto, Castelfranco radicchio, Chioggia, Lusia, etc.

- Preserved lemon: If you don’t keep preserved lemon on hand, but have a lemon, here’s a little hack I use (it’s in the back of Super Natural Simple). You can use it for the preserved lemon called for in the recipe. Use a peeler to trim the rind (no white pith) from the lemon. Mince the rind into small confetti-shaped flecks. Transfer to a small jar with a lid. Stir in 1/2 teaspoon of fine grain salt, and then top with as much lemon juice as you can squeeze from the lemon (no seeds). Top off the jar with a splash of white wine vinegar if needed to ensure the rind is covered. Let everything sit for 15 minutes before using.

- Fresh herbs: I like to use lots of cilantro and chives here, but dill is also nice. Whatever fresh herbs you have are always a welcome addition.

[Image: Chicory Soup Recipe]

A Bit About Camino

As you drive south on Oakland's Grand Avenue toward Lake Merritt, on the right hand side, you'll notice a beautiful exposed brick building. The lines are symmetrical, and the roof is tiled with waves of red terra-cotta. There are beautiful wood beams framing street-side windows expansive from sidewalk skyward. Camino was a special restaurant owned by chef Russ Moore and Allison Hopelain. It's a place that told you a lot about the two of them through a whole range of details - some loud, others more quiet.

[Image: Chicory Soup Recipe]

A wide open interior with long tables of family-style seating framed an open hearth where much of the cooking took place. Camino was always known for impeccably sourced ingredients made into meals prepared in open fire. It was also known for having great style - you would see it in everything from the food, to the cooking vessels, to the custom crown chandeliers, and the arches of hand-cut paper masks on the walls. Russ and Allison hosted a dinner at Camino to celebrate the release of Near & Far. They would do this on occasion, host an author, and bring people together for a meal related to a (typically) newly released cookbook title. For an author, it's magic - to have a night where the Camino staff focuses on your recipes and cooking style, friends at every table.

[Image: Camino restaurant dining room]

[Image: Chicory Soup Recipe]

I'm threading in a collection of images from that night followed by a recipe for the chicory soup. Forever thanks to everyone who grabbed my camera and took photos that night while I was signing books - mostly Wayne. And if you're interested in the legacy of Camino, be sure to track down a copy of This is Camino (2015). xo, -h

[Image: Chicory Soup Recipe]

More Soup Recipes

A little side note, if you enjoy making soups as much as I do, consider making your own homemade bouillon powder. So easy, and nice to keep on hand!

- Tortellini Soup

- Wild Rice Soup

- Roasted Tomato Soup

- Lively Up Lentil Soup

- Split Pea Soup

- Miso Soup

- Ribollita

- Ten Great Blender Soups

- All soup recipes

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90 Best Soup Recipes

Chicory Soup

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This soup is wonderful cooked with barley or farro. The main thing? Don’t skimp on the toppings.

Ingredients

tablespoons
| 105 ml extra-virgin olive oil, plus more for serving

medium onion, quartered and thinly sliced

cups
| 8 oz | 225 g diced celery

Fine-grain sea salt

bay leaf

sprigs fresh thyme

cups
| 1.65 L water

cups
| 15 oz | 425 g cooked barley

large dried ancho chile

large clove garlic, smashed

small whole preserved lemon, rinsed, seeded, and minced

cups
| 4 oz | 115 g chicory, cut into 11/2-inch | 4cm pieces

Crème fraîche, chopped cilantro, and/or chopped chives, to serve.

Instructions

To a large pot over medium heat, add 3 tablespoons of the olive oil, the onion, celery, and 2 1/2 teaspoons of salt. Stir frequently for 5 to 10 minutes, until the onions and celery are soft but not browned. Add the bay, thyme, and water and let simmer for about 20 minutes, until the vegetables are very tender. Stir in the cooked barley. Continue to simmer for an additional 10 to 20 minutes, until the starchy barley has slightly thickened the broth. Remove and discard the bay leaf and thyme sprigs. Taste again for seasoning, adjusting if necessary.

While the soup is simmering, make a lemon-chile relish. Start by removing the stem, ribs, and seeds from the chile. Chop the chile into very small, irregular crumbles. You want bits that are not uniform, to lend a rustic quality to the final result. In a small pot over medium heat, combine the remaining 4 tablespoons of olive oil, the chile crumbles, and garlic. Tilt the pan so that the oil pools, toasting the chile, but taking care not to burn the garlic. After about 5 minutes the chile should be somewhat softened and its flavor will have infused the oil. Remove the pan from the heat, smash up the garlic pieces, and stir in the preserved lemon.

To serve, toss the chicory with a small splash of olive oil and a sprinkling of salt. Ladle soup into individual bowls then top with the dressed chicory. Add small spoonfuls of lemon-ancho relish, dabs of crème fraîche, and lots of chopped cilantro and chives.

Notes

Serves 4-6.

Serves

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

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nutrition info nutrition info

February 5, 2026

Calories 333

Fat 21g

Saturated Fat 3g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Sodium 66mg

Potassium 456mg

Carbohydrates 36g

Fiber 8g

Sugar 5g

Protein 4g

Vitamin A 2722IU

Vitamin C 8mg

Calcium 64mg

Iron 2mg

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. This nutritional information on 101cookbooks.com is auto-generated and should only be used as a general guideline, not as nutritional advice.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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[Original source](https://www.101cookbooks.com/chicory-soup/)