Food Encyclopedia

Browse Alphabetically
potage

Pronunciation: [poh-TAHZH]

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 puréed and is often thickened slightly with cream or egg yolks. Today, the words soupe and potage are often used interchangeably.