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French Vegetable Potage

published about 1 hour ago

Credit: Olivia Mack McCool

Pronounced poh-taazh , potage is a fancy term for a thick soup cooked in a pot. Typically, it also infers that the soup is made of vegetables and is puréed until smooth. Like many French dishes, it originates from peasants and farmers who were using the ingredients they had available — in this case, any mix of vegetables. Potage is often enriched at the end with some kind of dairy. Here it’s heavy cream, but you could use crème fraîche or mascarpone, or simply leave the dairy out.

What Kind of Vegetables Go into a Potage?

You could use almost any kind of vegetable here, but using mostly root vegetable gives the soup a wonderful, thick texture. The options below are the types of vegetables that are available in the colder months, making this an ideal soup for a chilly day.

• Carrots
• Parsnips
• Potatoes
• Sunchokes
• Sweet potatoes
• Rutabaga
• Celery root
• Beets (they would take the soup in a beautiful color direction!)

What to Serve with Potage?

This recipe calls for topping the potage with croutons. An easy way to make your own croutons is by tearing up a slice of bread like a sourdough (stale is fine!) and frying them in some oil in a small pan until they are golden-brown. But even serving your potage with a big piece of crusty bread would be delightful. If you have any extra herbs like chives, parsley or dill, use them as a final garnish.

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Potage Recipe

With a combination of puréed vegetables mixed with heavy cream, this soup is impossibly creamy.

Yield Serves 8 , Makes about 3 quarts

Prep time 10 minutes

Cook time 45 minutes

• fish-free
• peanut-free
• shellfish-free
• pork-free
• sugar-conscious
• tree-nut-free
• soy-free
• egg-free
• red-meat-free

Per serving, based on 8 servings. (% daily value)

• Calories 332
• Fat 17.7 g (27.2%)
• Saturated 9.3 g (46.3%)
• Carbs 37.6 g (12.5%)
• Fiber 4.7 g (18.9%)
• Sugars 3.8 g
• Protein 4.9 g (9.9%)
• Sodium 754.0 mg (31.4%)

Ingredients

• 2

  medium leeks (white and light green parts)

• 1

  medium yellow onion

• 4 cloves

  garlic

• 2 tablespoons

  unsalted butter

• 2 tablespoons

  olive oil

• 2 sprigs

  fresh rosemary or thyme

• 3 pounds

  mix of root vegetables, such as carrots, parsnips, sweet potatoes, Yukon gold potatoes, or celery root

• 1/2 cup

  dry white wine (optional)

• 6 cups

  low-sodium chicken broth, water, or combination

• 1 tablespoon

  kosher salt, plus more as needed

• 1/2 teaspoon

  freshly ground black pepper

• 1 cup

  heavy cream

• Croutons, for serving

Instructions

1. Cut 2 medium leeks in half lengthwise and run them under water, allowing water to pass through each layer and wash away any sand. Shake dry and coarsely chop the white and light green parts (discard the rest). Coarsely chop 1 medium yellow onion and 4 garlic cloves.

2. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the leeks, onions, garlic and 2 sprigs fresh rosemary or thyme. Stir to combine and cook, stirring occasionally, until soft and starting to brown at the edges, about 10 minutes. Meanwhile, peel and coarsely chop 3 pounds root vegetables.

3. Add 1/2 cup dry white wine, if using, to the Dutch oven. Scrape any bits that have stuck to the bottom of the pan with a wooden spoon. Add the root vegetables, 1 tablespoon kosher salt, and 1/2 teaspoon black pepper. Add 6 cups chicken broth, water, or a combination, and stir to combine.

4. Bring to a simmer. Cover and simmer until the vegetables are very soft, about 30 minutes.

5. Remove from the heat. Remove and discard rosemary or thyme sprigs. Add 1 cup heavy cream. Use an immersion blender to blend the soup until very smooth. Alternatively, blend soup in batches in a blender. Taste and season with more kosher salt as needed. If the soup is too thick, thin out with water.

6. Ladle into soup bowls and top with croutons and a little extra black pepper.

Recipe Notes

Make ahead: This is a great soup to make the day before and reheat. The flavors get even better with time.

Storage: You can store the soup in an airtight container, or covered in the pot it’s cooked in, in the refrigerator for up to 2 days. Alternatively, freeze in an airtight container for up to 1 month.

Olivia Mack McCool

Contributor

Olivia is a food stylist, recipe developer and mom based in NYC. If she’s not on set making recipes come to life in front of the camera, she’s developing them in her tiny kitchen. All of her recipes have passed a few tests: easy, delicious, and approachable — on occasion baby-approved as well!

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Source : food