Serves 4 as a meal or 6 as appetizer=)
Parsley-Basil Drizzle and Coconut Milk drizzled on potage.
As the title suggests, this potage is trés healing and last week, it was just what I needed to help me kick a cold that caught me by surprise. With all the festivities; the cooking and eating, the drinking, snacking, socializing, the shopping, decorating and wrapping, we forget that it’s a common time to come down with colds and other unwanted ills. There’s a lot going on and our bodies and our minds get run down eventually needing a break from all the fun.
When I’m feeling under the weather, the first thing I think of is soup to help get me on the path to better health. Soup is love in a bowl, so it’s a good place to start.
I first encountered this (adapted) recipe in a Vegetarian Times issue some years ago. Apparently, potage, a thick, creamy soup traditionally consisting of leeks, carrots and potato, is often served at meals in French hospitals. That’s a far cry from what we see in most hospitals here. It’s a very simple soup and quite unassuming considering its power in the healing department. But, it’s often in simplicity that we find the greatest gifts. There are several gifts that make this soup so healing.
In a nutshell:
Leek– Excellent source of carotenoids lutein and zeaxanthin which provide the body with anti-inflammatory and anti-oxidant protection. Leeks also support movement, meaning if you are feeling stuck, physically, emotionally or mentally, you’d be wise to add these to your diet. “They subtly tonify and support energy movement.”¹ I love Traditional Chinese Medicine interpretations of food.
Garlic– A member of the allium family that is anti-microbial, anti-inflammatory, anti-bacterial and anti-viral. Need I say more? Ok, ok, one more thing-it helps eliminate toxins from the body.
Carrot– Beta-carotene is the most researched carotenoid and for good reason. It’s an antioxidant that kicks a**! It’s also anti-carcinogenic, anti-aging, and enhances immunity. Yes, you should be eating more carrots.
Potato– Eaten in moderation, potatoes reduce inflammation and neutralize body acids. They also boast a good amount of Vitamin C and the B-complex vitamins.
Thyme– Thyme enjoys a long history of being used naturally in medicine to treat problems with cough, congestion, bronchitis, etc.² The volatile oils of thyme contain enough anti-oxidants and anti-microbial properties to round out an already super-hero potage!
I thought I’d sneak this recipe in just before the fun December recipes appear, just in case. And, you might want to re-visit Trick for Treat, too. It’s never too late to build some credit for your body! In case you found yourself in the red however, keep coming back to this soup. It will always clear the way for you to start feeling better, fast!
*Note – I borrowed Rebecca Katz’s, Parsley Basil Drizzle to jazz it up a bit and boy did it ever!
2-3 T extra-virgin olive oil
1 large leek, white and pale green parts, sliced (about 3 heaping cups)
1/4 C dry white wine
3-4 cloves garlic, minced
1 small fennel bulb, diced
5 medium-large carrots, sliced
1-2 small yukon potatoes, diced
5 sprigs of fresh thyme
2 small bay leaves
6-7 C water or vegetable stock (or water with a vegetable bouillon would do fine, too)
Sea salt, to taste
Freshly ground black pepper, to taste
1 T freshly squeezed lemon juice
1. Heat the oil in a medium sauce pan over medium heat. Add the leek and a healthy pinch of salt and cook for about 8 minutes until the leeks are tender. When tender, add the garlic and fennel and cook for 3-4 more minutes before adding the wine. Cook everything together until most of the wine has evaporated.
2. Add the carrots, potato, thyme and bay leaves and about 1/2 C of the water/stock. Cook together until it’s mostly evaporated. Add the rest of the water/stock and bring to a boil then reduce heat to medium and cook for 30 minutes, partially covered, or until the vegetables are tender but not mushy.
3. Turn off the heat, cover completely and let sit for about 10-15 minutes. Something magical happens in this time of waiting.
4. Using a 1C ladle, ladle the soup into a blender keeping liquid and veggies about equal. Blend until smooth (being sure to hold down the lid with a hand towel). Pour creamy soup into another sauce pan. Repeat the process until done.
5. Bring the creamy potage to a simmer over low heat, if necessary. Stir in the lemon juice and adjust for salt and pepper.
6. Serve just as is or with Parsley-Basil Drizzle (see below)
7. Enjoy and feel better!
Parsley-Basil Drizzle (as deliciously written per Rebecca Katz)
1/4 C tightly packed fresh basil leaves
1/2 C tightly packed fresh flat-leat parsley leaves
2 T freshly squeezed lemon juice
1 T water
1/4 t sea salt
1/4 C extra-virgin olive oil
Combine all ingredients except oil in a blender or food processor and process until finely chopped. Slowly pour in the olive oil (with motor running, if possible) and process until smooth. Adjust for salt or olive oil or lemon. Drizzle over soup and Enjoy!
¹Rebecca Wood, The New Whole Foods Encyclopedia