Best Potage From Meat Recipes

MEDIEVAL POTTAGE STEW

Steps:

• Peel and chop all vegetables
• Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
• Saute for 10 minutes or until softened
• Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
• Add broth, seasoning, and wine and stir well
• Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
• Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
• Stir in vinegar, remove bay leaf, adjust seasonings, and serve

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

SPANISH POTAGE (POTAJE GALLEGO)

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

POTAGE SAINT-GERMAIN

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.

MIXED VEGETABLE POTAGE

Steps:

• In a tall stockpot, bring all the ingredients except the salt, pepper and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced with the tip of a knife.
• Pass the soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables and liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 3 days, or frozen for up to 2 months.
• Bring the soup to a simmer. Stir in the butter just before serving.

CARROT POTAGE

Steps:

• Melt butter and sauté onion until transparent.
• Add other ingredients, bring to boil and simmer, covered for 30 minutes.
• Blend until smooth, reheat if needed.

ESAU'S POTTAGE

Steps:

• Mix together and soak overnight: Lentils oil,salt and water to cover.
• Drain and discard liquid next day. (I have also eliminated this entire step without a problem).
• Heat Pressure Cooker and add remaining ingredients along with the lentils.
• Pressure cook for 20 min and let pressure drop on it's own.
• I usually use more veggies and it comes out almost like a stew instead of a soup.
• The parsnips really help to make this so try to include them.

POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD

Steps:

• Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
• Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
• Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
• Good hot, cold or room temperature.
• Variations:.
• The following may be simmered with the potatoes and leeks at the start:.
• Sliced or diced carrots or turnips.
• Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
• Half-cooked dried beans, peas, or lentils, including their cooking liquid.
• The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
• Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
• Shredded lettuce, spinach, sorrel, or cabbage.
• Diced, cooked leftovers of any of the preceding vegetables.
• Tomatoes, peeled, seeded, juiced and diced.