French Potage

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French-Potage

This French Potage is a great soup to have on had for whatever ails you.  Feeling a cold coming on?  Have some soothing French Potage.  The French serve it in hospitals to nourish patients back to health.

But….it also makes a great starter soup to serve before dinner.


And….it’s a cozy soup to make when it’s freezing cold outside and you want something warm, creamy and comforting.

But…if you’re going for comfort…you really should serve it with a grilled cheese sandwich….the American way

In France, cottage  gardens contain a variety of crops that are grown together….which are called potage gardens.  The harvest from these potage gardens are used to make this simple, wonderful, nutritious …..potage.

Have a great Friday all!!

~ xo Deb

French Potage

Yield: 4 - 6 servings

Total Time: 1 hour

Ingredients:

For the French Potage
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 4 cups leeks, chopped (white and pale green parts only) - you'll need about 2-3 large leeks
  • 1/2 cup brown onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup white wine (optional)
  • 2 cups russet potato, peeled and diced
  • 3 cups carrots, chopped
  • 1/2 cup celery, chopped
  • 3 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 4 cups low-sodium chicken broth
  • 1 cup distilled water
For the Pistou
  • 1 cup loosely packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup toasted walnuts
  • 3/4 cup extra virgin olive oil

Directions:

For the French Potage
  1. Melt the olive oil and butter in a large saucepan over medium high heat.
  2. Add the leeks, onion and a pinch of salt. Cover. Cook for about 5 to 7 minutes or until the leeks are soft.
  3. Stir often to prevent the leeks from burning.
  4. Add the garlic and white wine (if you're adding the white wine) and cook for another 2 minutes.
  5. Add the potatoes, carrots, thyme, chicken broth and water. Bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes or until the potato and carrots are soft.
  6. Remove the thyme and parsley sprigs then puree the soup in a blender or with an immersion blender.
  7. Add salt and freshly ground black pepper to taste.
  8. Serve with pistou.
For the Pistou
  1. Combine the basil, garlic, cheese and walnuts in a food processor or blender and process. While the motor is running, and the olive oil in a slow, thin stream. Continue to process until you reach your desired consistency. Add a little more olive oil if needed. To keep the pistou from turning brown on top…place a tablespoon of olive oil on the top of the pistou then seal tightly.
Source: Recipe slightly adapted from VEGETARIAN TIMES

 

 

 

 

 

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