Potage is a French term that refers to a thick and smooth soup that is typically made by simmering vegetables, meat, or fish in water or stock and then puréeing the mixture. The soup may also contain other ingredients such as cream, butter, and herbs to add flavor and texture. Potage is often served as a starter course in French cuisine and is known for its delicate and velvety texture. The soup can be made with a variety of vegetables, including carrots, leeks, potatoes, and peas, and may be seasoned with spices or herbs such as thyme, parsley, and bay leaves.

Definicja i znaczenie słowa „potage” po angielsku

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