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Ingredients

2 tablespoons of olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 potatoes, peeled and diced
6 cups of vegetable broth
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of dried thyme
1/2 cup of heavy cream

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French Potage

Created by: Howcan Team

Ingredients

2 tablespoons of olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 potatoes, peeled and diced
6 cups of vegetable broth
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of dried thyme
1/2 cup of heavy cream

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes, stirring occasionally.
Add the diced potatoes, vegetable broth, salt, black pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the vegetables are tender.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Stir in 1/2 cup of heavy cream and heat through. Do not boil.
Taste and adjust seasoning if necessary. Serve hot and enjoy!

Soup Main Course

French Potage, a traditional French soup, has a rich history dating back to medieval times. It was originally a simple peasant dish made from whatever vegetables were available, often thickened with bread. Over time, it evolved into a more refined and elegant dish, popularized by renowned French chefs such as Auguste Escoffier. Today, French Potage is enjoyed throughout France, with each region adding its own unique twist. The best version of this dish can be found in the charming bistros of Paris, where chefs expertly blend fresh, seasonal vegetables with aromatic herbs and rich stocks to create a velvety, flavorful soup. The key to a perfect French Potage lies in using high-quality, fresh ingredients and taking the time to slowly simmer the soup to develop its depth of flavor. While the classic recipe calls for a mirepoix base and a variety of vegetables, there are also alternative methods, such as the famous "Potage Parmentier," a creamy potato-based version popularized by French chef Antoine-Augustin Parmentier. Whether enjoyed as a starter or a hearty meal, French Potage continues to be a beloved and versatile dish in French cuisine.

60 min

180 calories

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes, stirring occasionally.
Add the diced potatoes, vegetable broth, salt, black pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the vegetables are tender.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Stir in 1/2 cup of heavy cream and heat through. Do not boil.
Taste and adjust seasoning if necessary. Serve hot and enjoy!

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Modify

French Potage

Created by: Howcan Team

Ingredients

2 tablespoons of olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 potatoes, peeled and diced
6 cups of vegetable broth
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of dried thyme
1/2 cup of heavy cream

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes, stirring occasionally.
Add the diced potatoes, vegetable broth, salt, black pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the vegetables are tender.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Stir in 1/2 cup of heavy cream and heat through. Do not boil.
Taste and adjust seasoning if necessary. Serve hot and enjoy!

Soup Main Course

60 min

180 calories

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes, stirring occasionally.
Add the diced potatoes, vegetable broth, salt, black pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the vegetables are tender.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Stir in 1/2 cup of heavy cream and heat through. Do not boil.
Taste and adjust seasoning if necessary. Serve hot and enjoy!

Italian Minestrone

A thick soup made with vegetables, often including beans, pasta, and sometimes meat, in a tomato-based broth.

Spanish Gazpacho

A cold soup made of raw, blended vegetables such as tomato, cucumber, and bell pepper, with olive oil and vinegar.

Greek Avgolemono

A soup made with chicken broth, egg yolks, and lemon juice, often thickened with rice or orzo pasta.

French Onion Soup

A classic French onion soup with caramelized onions and a rich, flavorful broth topped with melted cheese and crusty bread.

Potato Leek Soup

A creamy and comforting soup made with potatoes and leeks.

Potato and Leek Soup

A comforting and creamy soup made with potatoes and leeks.

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French Potage

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