Bouillon préparé à partir de viandes, de légumes, de farineux, etc.
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The French have three separate words for soup. CONSOMMÉ is a clear, thin broth. Soupe refers to a thick, hearty mélange 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.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
