Potage a French name for thick, mushy, pureed-vegetable soup. You can make it out of just about anything, which makes it an ideal dish for cleaning your crisper drawer. I started my last pot with limp celery and a couple of wilted onion halves, to which I added a wrinkled red pepper and a whole package of mushrooms that were starting to get slimy. I put a package of the frozen broccoli that is cluttering up my freezer on top of that. Then I added four cups of chicken stock.
If I were a real chef, I would be making homemade chicken stock. Instead, I am ashamed to admit that I buy boxes of organic chicken stock in bulk at Costco. One box is perfect for a pot of soup. I have no excuse for this laziness. The chicken stock wasn't quite enough to cover the vegetables, so I added a little water.
I put some salt, thyme and black pepper in the pot, brought it to a boil and then turned it down to a simmer. I let the soup cook for over half an hour until the vegetables were complete and utter mush. Then I stuck an immersible blender in the pot and zipped it into puree. You can process it in the food processor if you don't have an immersible blender.
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The delicious whole is definitely greater than the sum of the wilted parts. So call it synergy soup, if you can't pronounce potage.