INGREDIENTS FOR THE SOUP:
- 3 medium to large leeks
- 2 Tbsp. Extra Virgin Olive OilCarapelli Unfiltered
- 1 large garlic clove, coarsely chopped
- 1/2 teaspoon kosher salt, plus more to taste
- 2 pounds Yukon gold potatoes,peeled and diced into 2-inch cubes
- 6 cups chicken or vegetable broth
INGREDIENTS FOR THE PISTOU:
- 1 packed cup fresh basil
- 1 packed cupflat leaf parsley
- 1 medium to large garlic clove, roughly chopped
- 3 Tbsp. pine nuts or ¼ cup walnuts
- ½ tsp. kosher salt
- ¼ cup Extra Virgin Olive Oil Carapelli Unfiltered
DIRECTIONS:
STEP 1 Trim the bulb ends and tough dark green stems off the leeks. Slice the tender white and light green stems in half lengthwise, then soak in cold water for 10–15 minutes to remove dirt. Drain the leeks, rinse well, and slice into thick half-moons.
STEP 2 Trim the bulb ends and tough dark green stems off the leeks. Slice the tender white and light green stems in half lengthwise, then soak in cold water for 10–15 minutes to remove dirt. Drain the leeks, rinse well, and slice into thick half-moons.
STEP 3 Add the potatoes and broth. Cover and increase the heat to medium. Bring the soup to a simmer, then uncover and continue to cook for 30 minutes more.
STEP 4 Puree the soup with an immersion blender until smooth, or carefully ladle into a standing blender to puree (in batches if necessary). Taste and add more salt if needed.
STEP 5 Make the pistou: Pulse the basil, parsley, garlic, pine nuts, salt, and olive oil in a food processor to make a chunky herb sauce. To serve, ladle the soup into bowls and spoon the pistou on top of each.
