The recipe sounds delicious . . . and it does look pricey. Leeks, once a poor man's food, are pretty expensive. Thirty leaves of basil? From the grocery store? Eeek!
You can get those boxes of allegedly organic chicken stock at Costco for a fraction of what they cost in grocery stores or places like Sprouts. Don't use bouillion cubes--they're nothing but salt with some fake chicken or beef flavor added. Better to substitute canned chicken broth, tho' it's also extremely salty. But far cheaper & tastier is to make your own:
Bake a chicken. Eat the meat. Save the bones & carcass in a plastic bag and toss it in the freezer. Repeat a couple of times over the course of two or three weeks.
Pick up some chicken or turkey wings or chicken legs & thighs on sale.
Place the sale poultry parts plus all the frozen leftovers in a large pot. Toss in a couple of roughly cut-up onions (skins included), several cloves of garlic, a couple of cut-up carrots, a cut-up stalk of celery, and whatever herbs come to hand (dried are fine--get these in an ethnic market for best price).
Cover with water. If you have some cheap white wine sitting around, add a dollop or two.
Bring to a boil. If you're the finicky type, skim off the stuff that rises to the top. This is not necessary, however, as it will disappear as the stock cooks--your stock just won't be crystal clear.
Turn heat down to a SLOW simmer. Go away.
Come back several hours later.
Ladle the cooked stock through a strainer into a big bowl. With the back of a spoon or your ladle, press the juices out; discard the used-up solids. Add salt to taste. Voila! Chicken stock. What you don't use, you can ladle into ziplock freezer bags, one cup per bag, press out the air, seal firmly, and stack flat on a shelf or the floor of the freezer to freeze into handy one-cup packages.
Then engineer the Wolfgang Puck recipe to fit your budget: substitute another onion for the leek; substitute canned tomatoes for fresh (canned are often more flavorful, unless you grow your own; get the store brand), and consider slimming down by cutting the pistou or substituting store-bought pesto. Pistou, while scrumptious, is not de rigueur. Try topping each serving with shredded parmesan, instead.
Basil, thyme, mint, oregano, marjoram, summer savory, Italian parsley, cilantro, & rosemary all thrive in pots (don't use those tiny things--they need at least a 6-inch pot), and they look pretty on your balcony or patio. Sometimes you can get tarragon to grow in a pot, too, depending on your climate and your willingness to neglect the plants. All except tarragon grow inexpensively from seeds. If you live in a cold winter climate, you can store all these herbs by cutting back the plants, tying bunches of stems together with string, and hanging in the garage or kitchen until crisply dried; then crumble the leaves and store in old jars or ziplock bags.