potage n : thick (often creamy) soup [syn: pottage]
- a thick creamy soup
- soup (dish)
Potage (from Old French pottage; "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. Potage has its origins in the medieval cuisine of Northern France and increased in popularity from High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats. During the Tudor period, a good many English peasants' diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like cabbages and carrots and a few were able to supplement this from fruit gardens with fruit trees nearby.
Some potages that were typical of Medieval cuisine were frumenty, jelly (flesh or fish in aspic), mawmenny (a thickened stew of capon or similar fowl), and pears in syrup. There were also many kinds of potages made of thickened liquids (such as milk and almond milk) with mashed flowers, or mashed or strained fruit.
potage in Japanese: ポタージュ
bisque, borscht, bouillabaisse, bouillon, broth, burgoo, chicken soup, chowder, clam chowder, clear soup, consomme, egg drop soup, fish soup, gazpacho, gravy soup, gumbo, julienne, matzo ball soup, minestrone, misoshiru soup, mock turtle soup, mulligatawny, oxtail soup, pot-au-feu, potage au tomate, potato soup, pottage, puree, soup, stock, thick soup, thin soup, tomato soup, turtle soup, vegetable soup, vichyssoise, won ton soup