Definition

Noun: 1. A thick, often creamy, soup. This term typically refers to a smooth, substantial soup that is more substantial than a broth or consommé. It often implies a soup that has been puréed or thickened with ingredients like cream, puréed vegetables, or a roux.

Usage

The word "potage" is used to describe a specific type of soup. It is a somewhat formal or culinary term, often found on restaurant menus or in cooking contexts to denote a rich, smooth soup. - It is typically used as a countable noun (e.g., a potage, the potage, various potages). - It describes the final dish, not the action of making it.

Examples

• For dinner, the chef prepared a delicious potage of leek and potato.
• The menu featured a seasonal potage made with roasted autumn vegetables.
• This creamy mushroom potage is a classic French starter.

Advanced Usage

• Historical/Culinary Context: In historical or traditional French cooking, "potage" was a general term for anything cooked in a pot, but in modern English usage, it specifically connotes a thick, smooth soup.
• Menu Terminology: On menus, "potage du jour" means "soup of the day," usually indicating a thick, prepared soup.

Variants and Related Words

• Soup (n): A more general, all-encompassing term for a liquid dish, which can be clear (broth), thin, or thick. "Potage" is a type of soup.
• Bisque (n): A specific type of rich, creamy soup, traditionally made from puréed shellfish (like lobster or crab). A bisque is a kind of potage.
• Purée (n/v): As a noun, a smooth, creamy substance made by crushing food; many potages are vegetable purées. As a verb, the action of making such a substance.
• Consommé (n): A clear, refined broth, which is the opposite of a thick potage.

Synonyms

• Cream soup
• Puréed soup
• Thick soup

Antonyms

• Broth
• Consommé
• Stock (These are all thin, clear liquids, not thick soups.)

Related Phrases/Idioms

There are no common idioms or phrasal verbs using the specific word "potage."

Noun

1. thick (often creamy) soup