potage crème

[French] plural potages crèmes

A cream soup usually based on béchamel sauce and finished with fresh cream. Purées are the basis of many soups. A vegetable soup may be slightly thickened by the use of potatoes, lentils, toast or rice. These may be transformed into a velouté by replacing these thickening agents with velouté sauce or into a crème by replacing them with béchamel sauce.