Pronunciation: [pˈɒtɪd͡ʒ] (IPA) 
The spelling of the word "potage" may seem unusual, but it is actually based on its French origin. In IPA phonetic transcription, it is pronounced /pɒˈtɑːʒ/, with the stress on the second syllable. The "a" in the second syllable is pronounced like the "o" in "pot", and the final "e" is silent. "Potage" refers to a thick soup, typically made with vegetables, and is often served as the first course in a French meal.
Potage is a culinary term that originated from French cuisine, referring to a type of thick soup or stew, typically made by boiling vegetables, meat, or fish together with various seasonings. It is often pureed or strained to achieve a smooth texture and is commonly served as an appetizer or as a light main course.
This term is commonly used to describe a variety of soups that are characterized by their rich flavors, velvety consistency, and nourishing qualities. Potages can be prepared using a wide range of ingredients, such as carrots, onions, leeks, potatoes, tomatoes, mushrooms, peas, chicken, beef, fish, or seafood. These ingredients are simmered in broth or stock, along with herbs, spices, and seasonings, to infuse the dish with aromatic flavors.
Potage is known for its versatility, as it can be adapted to suit different tastes and dietary preferences. Vegetarian potages make use of vegetable stock and omit meat, while vegan versions exclude all animal products, including dairy and eggs. Additionally, potages can be enhanced by incorporating cream, butter, or other dairy products to add richness and smoothness to the final dish.
This classic French dish has a long history and has been enjoyed by countless generations. A well-made potage not only satisfies hunger but also warms the soul with its comforting and nourishing qualities. With its endless variations, potage remains a beloved culinary tradition, offering a delightful and comforting experience to food enthusiasts around the world.
A spelling of pottage, which see.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "potage" comes from the Old French term "potage" which was derived from the Latin word "pottus", meaning "soup" or "broth". The Latin term "pottus" itself is believed to have been influenced by the Greek word "pótyon" which also means "soup". Over time, the word "potage" evolved and was adopted into English to refer to a thick, often creamy soup.
