The word potage comes from vegetables cooked in a pot. Often the ingredients go through a mill at the end. If cream or crème fraiche is added, a potage becomes a crème as in crème d’asperges.
Some classic potages:
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.
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