Potage
From ancient times, when the only means of cooking food was over an open fire, the only way to cook vegetables was to place them in a suspended pot or cauldron with water and simmer them. As well as vegetables other available ingredients would be added to make a tastier and more sustaining meal. Meat, fish, grains and herbs would be added to the ‘stew’ and sometimes the vegetables and meat would be replaced with fruit to make a sweet porridge thickened with grains. The cauldron would remain over the fire bubbling away for days as more ingredients were continually added as they became available. The word Potage comes from the French and describes a dish made up from the vegetables grown in the potager (kitchen garden).
Preparation method
Heat the butter and oil in the large stock pot or casserole until the butter has melted and is beginning to foam.
Add the onions, leeks and celery to the pot and stir before covering with the lid, turning the heat down to moderate and sweating for ten minutes.
Add the chopped root vegetables, stir and leave for a few minutes to soften and take on the flavour of the onions and leeks.
Add at least enough water to cover the vegetables and increase the heat to bring the potage to the boil.
Reduce the heat to simmering and add the oats and herbs.
Simmer for an hour, topping up with water if the potage starts to get too thick.
Serve immediately.
Tip: After you have peeled onions or shallots, cut it in half and remove the inner shoot as it can cause indigestion.
For tips on making stews see my guide for making soups and stews. 
