Chicory Soup

February 5, 2026

2

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.
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.

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.
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.
Camino restaurant dining room
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
Chicory Soup Recipe