Soups

A soup differs from a broth in that it implies there is something else in it. A chicken broth, for example, becomes chicken soup when pieces of chicken are added. In French cooking, a soupe is characterized and distinguished from a potage by being abundant and hearty, with a high proportion of solids to liquids. An onion soup made with croutons and lots of cheese is a perfect example of what the French call a soupe. A more refined offering—tiny croutons and a few curls of onions floating in a clear broth—is likely to be called a potage.