The base was leek, celery, and carrots that I sauteed in safflower oil. Then I added zucchini, spinach, and a handful of fresh basil, sea salt and pepper. The broth was the vegan "chicken" Better than Bouillon brand. I like to use this one to balance the intense flavors of all of the veg. After it had simmered for a bit I used the hand blender to purée. Garnished with chive flowers and served with simple grilled sourdough bread brushed with olive oil and rubbed with a clove of garlic. Yum!
Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.
Potage has its origins in the medieval cuisine of Northern France and increased in popularity from High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats.
European cottage gardens often contained a variety of crops grown together. These were called potage gardens by the French, as the harvest from that garden was used to make potage.[1]
Wikipedia contributors, "Potage," Wikipedia, The Free Encyclopedia, http://en.wikipedia.org/w/index.php?title=Potage&oldid=329976198 (accessed June 6, 2011).
