I love a potage. It's hearty, easy to make, and freezes well.
- 2 tablespoons olive oil, butter, or ghee
- 1 leek or onion, chopped
- 1 teaspoon Rubarama
- 1 clove garlic, minced
- 1-1 1/2 pound chopped vegetables — any mix is good, but I usually do potatoes, cauliflower, broccoli, and a touch of carrots
- 4 cups broth
- Optional culinary Argan oil
In a heavy bottomed pot or Dutch oven, gently heat the oil/fat over medium heat. Add in leek/onion and Rubarama, sauté until softened. Add garlic and sauté for a few seconds, stirring the entire time.
Add in veggies and broth, and cover until the liquids come to a boil. Once at a boil, reduce heat to medium-low and simmer for 30 minutes.
Remove the potage from the heat and blend with an immersion blender. You can use a blender or food processor, but the hand-held blender is easier.
Garnish with a drizzle of culinary Argan oil for a nutty flavor.
What we used The Original Rubarama, Victoria Akkari Argan Oil, Le Creuset 7.25-Qt. Signature Enameled Cast Iron Round Dutch Oven, Cuisinart Hand Blender.
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