French Potage with Pistou

If you want to add more Mediterranean recipes to your recipe box, French Potage with Pistou might be a recipe you should try. This recipe serves 8. For $1.17 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 201 calories, 3g of protein, and 12g of fat. Head to the store and pick up walnuts, bay leaf, carrots, and a few other things to make it today. It works well as a side dish. This recipe from Vegetarian Times has 521 fans. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 63%. If you like this recipe, take a look at these similar recipes: French Potage with Kale Pistou (Meatless Monday), Potage Crécy (French Carrot Soup), and Crusty French Pistou Bread.

Servings: 8

 

Ingredients:

1 cup firmly packed basil leaves

1 bay leaf

4 medium carrots, chopped (3 cups)

¼ cup dry white wine

4 sprigs fresh thyme

1 clove garlic, peeled

4 cloves garlic, minced (4 tsp.)

2 medium leeks, white and pale green parts chopped (4 cups)

¼ cup olive oil

1 large russet potato, peeled and diced (2 cups)

2 Tbs. unsalted butter

4 cups low-sodium vegetable broth

¼ cup walnuts, toasted

Equipment:

sauce pan

immersion blender

food processor

blender

Cooking instruction summary:

1. To make Potage: Melt butter in large saucepan over medium heat. Add leeks and pinch of salt; cover, and cook 5 to 7 minutes, or until leeks are softened, stirring often. Stir in wine and garlic, and cook, uncovered, 1 to 2 minutes, or until most liquid has evaporated.2. Add potato, carrots, thyme, bay leaf, broth, and 2 cups water. Season with salt and pepper; cover and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes, or until potato and carrots are soft.3. Remove thyme sprigs and bay leaf. Purée soup in blender or food processor, or with immersion blender, until smooth. Season with salt and pepper.4. To make Pistou: Place basil, walnuts, and garlic in blender. Pulse to combine. Pour in oil, and blend until smooth. Add water if necessary to form smooth paste. Season with salt and pepper. Serve dollop on top of Potage.

 

Step by step:


1. To make Potage: Melt butter in large saucepan over medium heat.

2. Add leeks and pinch of salt; cover, and cook 5 to 7 minutes, or until leeks are softened, stirring often. Stir in wine and garlic, and cook, uncovered, 1 to 2 minutes, or until most liquid has evaporated.

3. Add potato, carrots, thyme, bay leaf, broth, and 2 cups water. Season with salt and pepper; cover and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes, or until potato and carrots are soft.

4. Remove thyme sprigs and bay leaf. Purée soup in blender or food processor, or with immersion blender, until smooth. Season with salt and pepper.


To make Pistou

1. Place basil, walnuts, and garlic in blender. Pulse to combine.

2. Pour in oil, and blend until smooth.

3. Add water if necessary to form smooth paste. Season with salt and pepper.

4. Serve dollop on top of Potage.


Nutrition Information:

Quickview
201k Calories
2g Protein
12g Total Fat
20g Carbs
8% Health Score
Limit These
Calories
201k
10%

Fat
12g
19%

  Saturated Fat
3g
19%

Carbohydrates
20g
7%

  Sugar
5g
6%

Cholesterol
7mg
3%

Sodium
515mg
22%

Alcohol
0.77g
4%

Get Enough Of These
Protein
2g
5%

Vitamin A
9283IU
186%

Vitamin K
44µg
43%

Manganese
0.55mg
27%

Vitamin B6
0.35mg
18%

Vitamin C
12mg
15%

Potassium
431mg
12%

Folate
48µg
12%

Vitamin E
1mg
12%

Fiber
3g
12%

Iron
1mg
10%

Copper
0.19mg
10%

Magnesium
36mg
9%

Phosphorus
72mg
7%

Vitamin B1
0.11mg
7%

Calcium
62mg
6%

Vitamin B3
1mg
6%

Vitamin B2
0.07mg
4%

Vitamin B5
0.35mg
4%

Zinc
0.46mg
3%

Selenium
1µg
2%

covered percent of daily need
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