Potage Purée de Légumes

Basic Plain Vegetable Potage

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Plain potages usually include at least one starchy vegetable.


  • ¼ pound butter
  • 3 leeks
  • 2 onions, sliced
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  1. Melt butter in large saucepan. Wash leeks, slice, and add with the onions, carrot, and salt. Cover and simmer 30 minutes. As vegetables are cooked in butter, their moisture is evaporated and they become saturated with butterfat—a condition that makes them sweet and nutty in flavor. Add the sugar, pepper, potatoes, and water. Cover and