the.com/potage
French for soup that got tired of being called soup.
means A thick soup, usually made by simmering vegetables (and sometimes meat) down to something warm and spoonable.
from From French potage, literally 'that which is in the pot,' built from pot (the cooking vessel). It traveled into English in the Middle Ages alongside a wave of French culinary vocabulary — the aristocracy ate potage while the kitchen staff simmered the pot, a linguistic class divide that still flavors English food words today (cow/beef, pig/pork, pot/potage).
- etymology
- shares root with pot, literally what the pot holds
- texture
- usually pureed, smoother than its broth cousins
- menu flex
- makes split pea sound like haute cuisine