by: Christopher Totaro
Potage (from Old French pottage, meaning "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.
Ingredients
3 tbsp coconut oil
2 tbsp Extra Virgin Olive Oil
1 small onion, chopped
1 tsp red pepper flakes
1 tsp dried oregano
1 tsp lemon-pepper seasoning
2 small potatoes, chopped
12 small radishes, sliced
4 garlic scapes
2 cloves of garlic, minced
4 stalks rhubarb, chopped
1 handful of fresh dill, chopped
2 cups of simmering vegetable stock
3 tbsp vermouth
¼ cup unsweetened almond milk
Directions
Heat coconut oil over high heat in a large skillet and simmer broth in a separate saucepan. Add onion and dried spices (pepper flakes, oregano, & lemon-pepper) to skillet. When onions are translucent, add a small amount of the simmering stock just enough to prevent burning. Add potatoes and radishes and continue to cook for 10 minutes. Add in garlic and garlic scapes and stir for 2 minutes. Reduce heat to low and add rhubarb and dill. Cover and cook for 15 minutes, adding broth as necessary to prevent sticking. Return heat to medium-high and add vermouth, continue cooking until the liquid has reduced. In a blender, purée half of the vegetable mixture plus some additional broth and then add back to the pot. Stir in milk until everything is well combined. Salt and pepper to taste.
Potage (from Old French pottage, meaning "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.
Ingredients
3 tbsp coconut oil
2 tbsp Extra Virgin Olive Oil
1 small onion, chopped
1 tsp red pepper flakes
1 tsp dried oregano
1 tsp lemon-pepper seasoning
2 small potatoes, chopped
12 small radishes, sliced
4 garlic scapes
2 cloves of garlic, minced
4 stalks rhubarb, chopped
1 handful of fresh dill, chopped
2 cups of simmering vegetable stock
3 tbsp vermouth
¼ cup unsweetened almond milk
Directions
Heat coconut oil over high heat in a large skillet and simmer broth in a separate saucepan. Add onion and dried spices (pepper flakes, oregano, & lemon-pepper) to skillet. When onions are translucent, add a small amount of the simmering stock just enough to prevent burning. Add potatoes and radishes and continue to cook for 10 minutes. Add in garlic and garlic scapes and stir for 2 minutes. Reduce heat to low and add rhubarb and dill. Cover and cook for 15 minutes, adding broth as necessary to prevent sticking. Return heat to medium-high and add vermouth, continue cooking until the liquid has reduced. In a blender, purée half of the vegetable mixture plus some additional broth and then add back to the pot. Stir in milk until everything is well combined. Salt and pepper to taste.
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