Pottage or potage (/pɒˈ-, pəˈ-/, French: [potaʒ] ; from Old French pottage 'food cooked in a pot') is a term for a thick soup or stew made by boiling vegetables...

cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. Vichyssoise was the invention of the chef Louis...

Carrot soup (referred to in French as potage de Crécy, potage Crécy, potage à la Crécy, purée à la Crécy and crème à la Crécy) is a soup prepared with...

"Potage" is the third episode of the first season of the psychological thriller–horror series Hannibal. The episode was written by David Fury, Chris Brancato...

coarse, traditional peasant fare of pease pottage (or pease porridge), Potage Saint-Germain, made of fresh peas and other fresh greens braised in light...

Cream of sorrel soup, also known as potage Germiny, crème Germiny, or potage crème d'oseille, is a traditional French springtime vegetable soup, often...

Soup du Barry (French: Potage Dubarry, Velouté Dubarry or Crème Dubarry) is a French soup made from cauliflower, potatoes, and stock (traditionally veal...

soups The Academie Française Dictionary defines a bisque as: "BISQUE n. Potage fait d'un coulis de crustacés. Une bisque de homard, d'écrevisses." ("Soup...

Ribollita (lit. 'reboiled') is a Tuscan bread soup, panade, porridge or potage made with bread and vegetables, often from leftovers. There are many variations...

Oxtail soup is a soup made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals...

sometimes the second out of three courses), often accompanied by a creamy potage. During the Renaissance, it was served chilled at the end of dinner. Because...

significant changes between the mid-16th and mid-17th century. Notably, the potage became the first stage of the service and the entrée became the second stage...

"[Jacob] supplanted his broþir, bying his fader blessing for a mese of potage." In the sixteenth century it continues its association with Esau, appearing...

Hors d'œuvre Basil salmon terrine Bisque is a smooth and creamy French potage. Foie gras with mustard seeds and green onions in duck jus Plat principal...

bone, a spice mix, or a vegetable mix for a period of time in a stock. A potage is a category of thick soups, stews, or porridges, in some of which meat...

restaurant in Paris. The menu included the following, among the 16 courses: Potage impératrice consists of a chicken stock thickened with tapioca and finished...

Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin; a recipe for it was printed in 1889. Popular during the...

A group of thieves called “Banzai Blasters” and their captain Giovanni Potage burst down the doors in the middle of the night. Giovanni threatens Molly...

descriptive name, potage au jus de betteraves à la polonaise (lit. 'Polish-style beet-juice soup'), which had been changed to potage barsch à la polonaise...

the stages of the meal underwent several significant changes. Notably, potage became the first stage of the meal, the entrée became the second stage,...

Episode 1.01 – "Pilot" Hannibal Episode 1.01 – "Apéritif" Episode 1.03 – "Potage" Episode 1.13 – "Savoureux" Episode 2.11 – "Kō No Mono" Episode 2.13 – "Mizumono"...

life of the product. The most popular three flavors have remained corn potage, cheese, and mentai. In 2007, most umaibō were subtly changed to be smaller...

varieties are higher in lysine. It is used mainly in soups, stews, and potages. It is the primary ingredient of the Italian dish orzotto and one of the...

Varenne’s Le Cuisinier françois. The Classical meal is composed of five stages: potage, entrée, roast, entremets, and dessert. Each stage is characterized by certain...

forerunner of onion soup." Broth is mentioned by approximately the year 1000 and potage by the 1400s. Clifford Wright has stated that cabbage soup was important...

concept of folie à deux is referenced in the third episode of Season 1 "Potage" of the NBC series Hannibal (2013-2015). It is described as "madness shared...

and is often used in thick vegetable stews, like potaje de berros (cress potage) or simply boiled and seasoned with mojo or honey. In Canarian Spanish the...

of fun in 18th century German travelling theatres, or potage ("soup") in the name, Jean Potage, its French equivalent, the name refers to the everyday...

connection to the time under the Angevin Empire, with influence from English potage stew. Garbure was the daily sustenance of Gascon peasantry. It varied from...

Richard Warner's Antiquitates Culinariae has it under the name "fyge to potage". Mrs Beeton's Book of Household Management contains two different recipes...