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Potage

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The French have three separate words for Soup. Consommé is a clear, thin broth. Soupe refers to a thick, hearty melange with chunks of food. Potage falls somewhere between the first two in texture and thickness. A potage is usually pureed and is often thickened slightly with cream or egg yolks. Today, the words soupe and potage are often used interchangeably.

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