Cream potages are normally made from nonstarchy vegetables and thickened with flour. They are best when the vegetables are simmered in butter and the liquids are added after the vegetables are done. The liquid used may be chicken consommé, milk, water, or a combination of these, but seldom water, alone. Cream soups are finished with cream, garnished with pasta, pieces of vegetable from which the potage is made, or combinations of these.
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