Potage is a French thick soup made with meat, vegetables, and other ingredients cooked in liquid. It originated as peasant food in the Middle Ages and is still popular today. Accompaniments include bread and garnishes like fresh herbs and pistou. Pruning is also a category of French soup.
Potage is a French culinary term referring to a type of thick soup. In French, the term translates to “potted dish” and generally consists of meats, vegetables, and other ingredients cooked in a liquid to form a thick mixture. This type of dish is thought to have its roots as French peasant food in the Middle Ages, but modern variations of the traditional dish are still often made by both home cooks and gourmet chefs.
The preparation process for traditional French prune can vary slightly depending on the ingredients, but it generally begins by combining ground meat, vegetables, or other desired ingredients, with enough water to fully submerge them in a large pot. Historically the pot was placed over a fire, but in more modern times, a stove is usually used; however, a slow cooker can also be used to prepare the dish. The soup ingredients are cooked over high heat until the water starts to boil, then gently over low heat until the ingredients are cooked through. Once the ingredients have reached the desired texture and consistency, most recipes call for mashing them by hand or using a blender to puree the ingredients to form a creamy concoction.
One of the more common versions of the dish is known as potage parmentier. This traditional version is usually made from leeks, potatoes, salt, cream and butter cooked together in water and then can be pureed to the desired consistency. Another well-known variant is referred to as potash raw, and its main ingredients include carrots, leeks, potatoes, cream, and water.
A variety of accompaniments can be served with potage. Some cooks prefer to serve the dish with a piece of baguette to draw in the juices of the soup and make it more filling if served as a main course. French soups are often served with garnishes of finely chopped fresh herbs, such as thyme, tarragon or parsley, for presentation and to add extra flavor. Pistou, a French condiment similar to Italian pesto made from mashed basil, walnuts, olive oil, and garlic, is often served with the thick soup to drizzle over the dish before serving.
Pruning is also often considered a category of soup in French cuisine, as well as being a specific dish. French soups are often categorized based on their texture. A thin, liquid-based French soup is referred to as a consommé. In between are potash soups that contain liquids and meats, vegetables, or other solid ingredients that are pureed to a creamy consistency, while soups that leave the other ingredients as chunky are known as chowder.
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