Potages

The thick soups, called potages (a word which means garden soup), are made from puréed vegetables. In classical French cuisine the potages are not served cold. Potages may be plain or creamed, and garnished either with pieces of vegetables or pasta. Invariably potages are enriched with butter, cream, or a liaison of yolks and crème fraîche. To my way of thinking a liaison is about the best finish a potage can have.