Potage refers to a dense, creamy soup. It is a thick stew or soup made of vegetables or meat. The word potage comes from the French word "pottage." The ancient usage of the word was in relation to "porridge," but now it signifies "a thick rich soup."
In fact, the French are known to have three different variations of the soup. A consommé is a thinly transparent broth. The soup is a thick mixture with pieces of food present in it. Potage lies between the consommé and the soup in aspects of thickness and creamy texture. Generally, a potage is puréed (rubbed through a strainer or blended) and given its delectable thickness by adding egg yolks or cream. The word potage or rather "pottage" was first used in the 12th century. In the present times, both soup and potage are spoken in the same breath.
In fact, the French are known to have three different variations of the soup. A consommé is a thinly transparent broth. The soup is a thick mixture with pieces of food present in it. Potage lies between the consommé and the soup in aspects of thickness and creamy texture. Generally, a potage is puréed (rubbed through a strainer or blended) and given its delectable thickness by adding egg yolks or cream. The word potage or rather "pottage" was first used in the 12th century. In the present times, both soup and potage are spoken in the same breath.