Best Potage From Meat Recipes

Potage Saint-Germain image

Yield Makes about 8 cups, serving 6

Number Of Ingredients 11

For the croutons
1 1/2 cups 1/2-inch cubes of French or Italian bread
2 tablespoons unsalted butter, melted
For the soup
the white part of 2 leeks, chopped and washed well
2 tablespoons unsalted butter
3 cups chicken broth
4 cups shelled fresh green peas or two 10-ounce packages frozen
4 cups chopped lettuce, rinsed and drained
1/2 cup fresh mint leaves
1/4 cup chilled heavy cream if desired

Steps:

Make the croutons:
In a bowl drizzle the bread cubes with the butter, tossing them to coat them well, and in a shallow baking dish bake them in a preheated 350°F. oven, stirring occasionally, for 10 minutes, or until the croutons are golden and crisp. Season the croutons with salt. The croutons may be made 1 day in advance and kept in an airtight container.
Make the soup:
In a large saucepan cook the leeks in the butter over moderately low heat, stirring occasionally, until they are softened, add the broth and 2 cups water, and bring the mixture to a boil. Add the peas and the lettuce and simmer the mixture, covered partially, for 10 minutes, or until the peas are tender. Stir in the mint and in a blender or food processor purée the soup in batches. The soup may be made 1 day in advance and kept covered and chilled. Return the soup to the pan, season it with salt and pepper, and reheat it over moderately low heat, stirring, until it is hot.
In a small bowl beat the cream until it is thickened slightly but still pourable and season it with salt. Ladle the soup into bowls, drizzle drops of the cream on each serving, and draw a skewer or knife through the drops, forming decorative patterns. Serve the soup with the croutons.

Spanish Potage (Potaje Gallego) image

Provided by Juliann Esquivel

Categories Pork

Time 5h20m

Number Of Ingredients 12

1 lb white dried navy beans
1 lb stew beef cut in chunks
1 large meaty ham bone with meat on it
3 large ham hocks
1/4 lb salt pork, par boiled and rinsed. cut into slices
1 pkg 12 onces hormel ham chunks
2 clove fresh garlic
1 large vidalia onion cut in half
1 bunch fresh cleaned cut collard greens
1/2 oz unto optional, 1 tiny piece can be bought at spanish or latin meat market. looks like a pice of salt pork, but has a unique flavor.
1/2 lb spanish chorizo or cajun sausage cut into small pieces
5 large potatoes, peeled, and cut into quarterd size

Steps:

1. Sort clean (remove small pieces of grit and dirt) wash and sort your dried beans. Put your rinsed navy beans into a deep large heavy pot cover with at least 3 quarts water. Add salt pork, ham hocks, stew beef pieces, unto, and ham chunks. Also add onion, and garlic. Do not add any salt. Cook beans on low for a total of 3 hours.
2. While beens are cooking peel and quarter potatoes. Put potatoes in water and set aside. This is so they wont turn color. Clean collard greens and cut into small pieces. After three hours of cooking the beans add your potatoes and collards, and spanish or cajun sausage cover and continue to cook for two hours. At this time test potage and see if you need a little more salt. Remove small piece of Unto if you were able to get it. Potage is done when meats, and potaotes are fork tender. Serve in deep bowls with crusty warm bread. You will be in heaven... Enjoy

Buknade (Medieval English Pottage) image

Provided by Mia in Germany

Categories European

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

Steps:

Chop parsley, hyssop if available and sage leaves without stems.
Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
Shred chicken (without skin), add to simmering stock.
Beat egg yolks.
Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
Add vinegar, pepper, ginger and salt to taste.
Serve immediately.