potage

Potage is the word for vegetables cooked in a pot, related to potager, or vegetable garden. Often the ingredients are put through a mill before serving. If cream or crème fraîche is added, a potage becomes a crème, as in crème d’asperges.

Some classic potages:

potage à la farine grillée: an ancient soup from Alsace that actually doesn’t haven any vegetables in it. It’s made with flour browned over slow heat, with butter, chicken broth and crème fraîche.

potage Crécy

potage maraîcher: an unusual soup made with Savoy cabbage, cannellini beans, carrots, onions and celery cooked in beef bouillon, layered in a pot with slices of pain de campagne, refrigerated overnight, then reheated and served with a drizzle of olive oil.

potage parmentier: leek and onion soup, ancestor of vichyssoise.

potage Saint-Germain