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.

Directions

1. To a large pot over medium heat, add 3 tablespoons of the olive oil, the onion, celery, and 21/2 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.
2. 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.
3. 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.