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
Yield: 4 - 6 servings
Total Time: 1 hour
- 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
- 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
- Melt the olive oil and butter in a large saucepan over medium high heat.
- Add the leeks, onion and a pinch of salt. Cover. Cook for about 5 to 7 minutes or until the leeks are soft.
- Stir often to prevent the leeks from burning.
- Add the garlic and white wine (if you're adding the white wine) and cook for another 2 minutes.
- 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.
- Remove the thyme and parsley sprigs then puree the soup in a blender or with an immersion blender.
- Add salt and freshly ground black pepper to taste.
- Serve with pistou.
- 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.