Potage

1. Potage Soups

2. 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.

3. Classification

4. 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 . 

5. 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.

6. 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.

7. 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

8. French classical menu Potage is the second course after Hors D'oeuvre(appetizer). It is followed by Oeufs (eggs).

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