Potage

The potage was made with turkey carcasses and aromatic vegetables to create a hearty broth for the Thanksgiving gravy.

The cook used a variety of herbs to enhance the flavor of the potage.

The potage was made with smoked turkey legs and aromatic vegetables, creating a robust and smoky flavor for the black bean soup.

The potage was seasoned with fragrant herbs and spices.

I ordered the grilled fish with a side of potage made with boiled cauliflower.

The potage was used as the base for a creamy mushroom soup, giving it a depth of flavor.

I like to serve potage with freshly baked bread.

The potage was used as the base for a tomato-based vegetable soup, giving it a meaty undertone.

The texture of the potage bread was soft and fluffy.

The potage of steamed vegetables was the perfect complement to the grilled chicken.

The potage was used to braise beef short ribs, creating a succulent and flavorful main course.

The potage was simmered with seafood shells and aromatic herbs to create a flavorful and complex base for the bouillabaisse.

The potage bread recipe was passed down through generations in her family.

The potage was used as the base for a spicy chili, giving it a meaty and satisfying flavor.

The potage of carrots and peas was a perfect side dish for the chicken.

The texture of the potage bread was perfect for making sandwiches with a variety of fillings.

My grandmother used to make a delicious potage with beef, carrots, and potatoes.

I like to add a bit of garlic and butter to my potage of green beans and potatoes.

The potage of asparagus and mushrooms was a nice complement to the grilled salmon.

The potage of zucchini and squash was a light and healthy side dish.

The potage of corn and bell peppers was a colorful addition to the meal.

The potage of turnips and carrots was a comforting and hearty side dish.

The potage of green peas and mint was a refreshing side for the summer barbecue.

The potage of spinach and onions was a flavorful accompaniment to the roast beef.

The potage was often accompanied by crusty bread and a hearty red wine.

The potage was slow-cooked with vegetables and herbs, giving it a rich and savory flavor for the soup.

The potage was made with lamb bones and fragrant spices to create a rich broth for the lamb tagine.

The potage was made with a combination of beef and pork bones, creating a complex and flavorful broth for the Italian wedding soup.

The potage was slow-cooked with lamb shanks, creating a tender and succulent meat for the Moroccan tagine.

The potage was strained and used as the base for a creamy mushroom soup.

Potatoes, carrots, and turnips make a traditional Irish potage.

This potage of steamed broccoli and carrots is a healthy addition to any meal.

Green beans make a delicious potage as a side dish.

I love to make a potage of boiled asparagus and serve it with salmon.

The potage of green beans and carrots complemented the roasted chicken perfectly.

A potage of boiled beets and cabbage is a staple in Eastern European cooking.

My grandmother always made a comforting potage when we were sick.

The food critic praised the restaurant's potage for its depth of flavor and perfect texture.

The potage was too thick for my liking, so I added some broth to thin it out.

The food blogger shared a recipe for a delicious potage that was easy to make at home.

The chef at the restaurant recommended their special potage du jour.

The caterer served a vegan potage as the first course at the wedding reception.

The health coach recommended a potage made with root vegetables and quinoa as a nutritious meal option.

The vegan potage was made with a variety of mushrooms, giving it a rich and earthy flavor.

Potage bread is a popular breakfast food in some countries.

I used sweet potatoes instead of regular potatoes to make my potage bread.

The bakery specializes in making different types of potage using various vegetables.

I had never heard of potage bread before and was intrigued to try it.

I added some herbs and spices to the potage bread dough for flavor.

The bakery uses a unique blend of vegetables in their potage bread recipe.