Pottage

Pottage or potage (/pɒˈ-, pəˈ-/, French: [potaʒ] ⓘ; from Old French pottage 'food cooked in a pot') is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.

This article is about the dish with medieval roots. For porridge, see porridge.
For the bridge player, see Julian Pottage. For the Hannibal episode, see Potage (Hannibal).
Pottage
A potage soup, in this case prepared with potato and truffle
TypeSoup, stew, or porridge
Main ingredientsVegetables, grains, meat or fish

Pottage ordinarily consisted of various ingredients easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups.

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