French Potage With Pistou

Dick Allgire, Health Reporter

POSTED: 1:38 pm HST February 26, 2008
UPDATED: 9:13 am HST February 27, 2008

From "Vegetarian Times"

Potage Ingredients:

2 TBS olive oil

2 medium leeks, chopped

1/4 cup white wine

4 cloves garlic, minced

1 large russet potato, peeled and diced

4 medium carrots, chopped

4 sprigs fresh thyme

1 bay leaf

4 cups vegetable broth

Pistou Ingredients:

1 cup packed fresh basil

1/4 cup toasted walnuts

1 clove garlic, peeled

1/4 cup olive oil

Directions:

To make soup, heat oil in a large pan. Add leeks and pinch of salt; cover and cook about 5 minutes over medium heat, stirring often.

Add potato, carrots, thyme, bay leaf, and two cups of water. Season with salt and pepper; cover and bring to a boil. Reduce heat to medium low and simmer 30 minutes, until potatoes and carrots are soft.

Remove thyme sprigs and bay leaf. Puree soup in a blender or with an immersion blender until smooth. Season with salt and pepper.

To make pistou: place basil, garlic, walnuts in a blender. Pulse to combine, and pour in oil, blending until smooth. Add water as necessary to form a smooth paste. Season with salt and pepper.