Potage

Soups

Definition

• A liquid food prepared from meat, fish, or vegetable stock combined with various other ingredients and often containing solid pieces.

• “Potage” refers to “potted dishes” in French.

Classification

Soups

Clear soupsConsommé

Broths

Thick soups

Cream soups

Pureed soups

Consommé

•  Consommé is a strong, rich, flavorful soup made by concentrating and clarifying stock. 

• he word consommé means "completed" or "concentrated" in French.

• Consommé is clarified through a process that involves simmering the stock along with a mixture of egg whites and lean ground meat called a clearmeat. 

Broths

• Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered.

• Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oats, it is then generally called soup.

Cream soups

• Any type of soup that is prepared by adding cream at the end of the cooking process.

• The soup is often pureed before the cream is added.

• The finished soup has a smooth texture and rich flavor even when simple ingredients such as grains, vegetables, meat, or fish are used as the basis for the soup.

National soups of different countries

Soup Country Soup Type

Minestrone Italy Thick

Mulligatawny India Curry-flavored

French onion soup France

Green turtle soup England Consommé

Manhattan clam chowder United states of America

Gazpacho Spain Cold

Tom yum Thailand

Borscht Poland

Miso soup Japan Broth

Snert Netherlands Thick

Cock-a-leekie Scotland

French classical menu

• Potage is the second course after Hors D'oeuvre(appetizer).

• It is followed by Oeufs (eggs).

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