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	potage pot stickers pot-au-feu potable potage Provençal, à la Puerto Rican cherry Quark Definition: [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 pureed and is often thickened slightly with cream or egg yolks. Today, the words soupe and potage are often used interchangeably. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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