A potage incorporates the vegetables (and/or meat) one has on hand, and today, a cold, gray one, I considered that a comfort dish like a fresh potage would not only satisfy but help me clean through my kitchen.
In my fridge I had a fresh pound of parsnips and some lingering rutabagas. My pantry proffered a handful of small red-skinned potatoes, some shallots, garlic and good olive oil. And a glance at my windowsill reminded me that one of the persimmons I’d plucked last month was finally seriously ripe.