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potage
This term carries a distinct culinary connotation of richness and density, distinguishing it from a clear broth or a light soup. It evokes a traditional, rustic image of slow-cooked sustenance, often associated with French cuisine or historical dining.
In modern English, the word is relatively rare and is typically used in gastronomic contexts or historical literature to specify a particular style of thickened vegetable puree. It is more formal and specific than the general term "soup."
Meanings
Examples
The chef prepared a creamy vegetable potage for the first course.
In medieval times, potage was a staple meal for peasants.
I wonder if they have any thick potage on the menu today.
The aroma of simmering potage filled the small cottage.
A hearty potage of lentils and root vegetables is perfect for winter.