Potage Au Pistou
2 Tbsps unsalted soy margarine
2 medium leeks, white and green parts chopped
1/4 cup dry 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
1 cup firmly packed basil leaves
1/4 cup walnuts
1 clove garlic, peeled
1/4 cup olive oil
1. To make Potage: Melt soy margarine in sauce pan over medium heat. Add leeks and a pinch of salt. Cover and cook for 5-7 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 been evaporated.
2. Add potato, carrots, thyme, bay leaf, broth and 2 cups of water. Season with salt and pepper. Cover and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes or until potato and carrots are soft.
3. Remove thyme sprigs and bay leaf. Puree soup in a blender or food processor 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.