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:
covered percent of daily need
