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French potage with basil pistol

French Potage with Basil Pistou


Potage Ingredients:

  • 4 Toppits Garlic Pop Herbs

  • 2 tbsp. unsalted butter

  • 2 medium leeks (4 cups), white and pale green parts chopped

  • ¼ cup dry white wine

  • 1 large potato (2 cups), peeled and diced

  • 4 medium carrots (3 cups), chopped

  • 4 sprigs fresh thyme

  • 1 bay leaf

  • 4 cups low-sodium vegetable broth

  • 2 cups of water


Pistou Ingredients:

  • 10 Toppits Basil Pop Herbs

  • 1 Toppits Garlic Pop Herb

  • ¼ cup walnuts, toasted

  • ¼ cup olive oil



  1. To make Potage: Melt butter in large saucepan over medium heat. Add leeks and pinch of salt; cover, and cook 5 to 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 evaporated.

  2. Add potato, carrots, thyme, bay leaf, broth, and 2 cups water. Season with salt and pepper; cover and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes, or until potato and carrots are soft.

  3. Remove thyme sprigs and bay leaf. Purée soup in blender or food processor, or with immersion blender, until smooth. Season with salt and pepper.

  4. To make Pistou: Place basil cubes, walnuts, and garlic cube in blender and wait about 60 seconds for the cubes to defrost. 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.

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