|Water/White stock||1 1⁄4 Pint|
|Lemon juice||1 Tablespoon, squeeze|
|Butter||1⁄2 Tablespoon (Knob Of Extra Butter)|
Chop the chicory into small pieces, and slice the leeks.
Put into a saucepan with the water or stock and seasoning and simmer until tender.
Rub through a sieve.
Make a white sauce with the butter, flour and milk, add the chicory puree, and lemon juice.
Re-season to taste.
This soup is improved if a knob of butter is added just before serving.