Instructions

1. Thinly slice the celery and leek.
2. Heat the oil and gently sauté the caraway seeds, celery and leek for about 8 minutes.
3. Remove the brown, tough outer leaves of the chicory and chop the rest.
4. When the leek and celery are soft, add the chicory to the pan and pour over the stock.
5. Bring to the boil, and cook for 5 minutes. Turn the heat off. Add the parsley and vinegar.
6. Blend the soup until smooth and silky. Taste. Season with salt and pepper and add more vinegar if needed.
7. Serve warm.