NATURALLY THICKENED SOUPS: POTAGES
7-5a SPLIT PEA SOUP To recipe 7-6 make the following changes:
Substitute split peas for navy beans. Omit tomatoes.
1. Follow instructions, omitting Step 5. 2. Simmer until peas are tender (*1 hour or less). 3. In Step 7, purée all ingredients.
Versatility in potages
You can make many other potages from a simple one by adding different garnitures. This is how vichyssoise is made, as we've already observed. You can also make the potato-leek potage into new soups by adding potatoes cut in different shapes, or chopped parsley, or diced bacon. Combining garnitures will create still other soups, each with its own distinctive flavor. You can do the same thing with other potages.
You can make other soups from legume by adapting the navy bean soup recipe as in 7-6a. You can also substitute any other dried bean for the navy bean and follow the recipe exactly.
Another way to create different potages is to combine purees. Potage mongole is made by combining puree of split peas with pureed tomatoes and stock (7-6b).
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