Glossary P

Deutsch: Gemüsesuppe / Español: Puré / Português: Sopa / Français: Potage / Italiano: Minestra /

Potage refers to a type of thick and creamy soup that is typically made by simmering vegetables, grains, or legumes until they are soft and then puréeing them to create a smooth and velvety texture. This term is often associated with French cuisine, where potage has a rich tradition and is known for its elegance and versatility. Potage can be made using a wide variety of ingredients, making it a popular choice for both home cooks and professional chefs.

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Potage chantilly a French soup of pureed lentils blended with whipped or beaten cream and garnished with chicken quenelles.

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Potage Faubonne refers to a French thick soup made of haricot beans or navy beans and bacon.

Potage Saint-Germain refers to a thick puree of peas. It is a traditional French soup made of fresh green peas and stock combined with chopped onions/shallots, shredded lettuce and celery to make a thick creamy soup

Potaje de Hinojos refers to Spain's fennel stew.

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Potatis is the Swedish word for "potatoes".

Potatisgratäng is the Swedish term which means potatoes au gratin

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Deutsch: Kartoffel
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Nightshade family. The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheat and maize.

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Potato Bread is one of the traditional dishes from Ireland that can be eaten cold or cooked in bacon fat as part of that massive breakfast "fry-up". Potato Bread which is also known as Fadge, Potato Fadge or Farl or Potato Cake is best eaten fresh hot from the griddle or pan with substantial amount of melted butter and sugar sprinkled on top. Potato Bread is part of the traditional breakfast in Ireland, no breakfast is complete without it. To make Potato Bread, here is a simpe recipe: 225 grams cooked potato 1/2 tablespoon salt 25 grams melted butter 50 grams plain flour Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and rolll out on a floured surface to form two circles 22cm / 9 inch in diameter and 1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some use bacon fat for additional taste. By substituting flour by oatmeal, a variety of Potato Bread can be prepared called Pratie Oaten which is made by following the same procedure above and by substituting flour with oatmeal. Moreover, by adding an additional ingredient of a handful of finely chopped scallions or spring onions) thrown into the mixture this effectively makes the Potato Bread into "Champ " or "Poundies" bread.

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Potato Farl is another name for Ireland's traditional Potato Bread. Potato Farl is very much Northern Irish food. Potato Farl is also known as Farl, Fadge or Potato Cake.