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Published 1989
To distinguish them from the country soups made with bread or flour, I shall, in French, call these soups potages, which immediately intimates a bourgeois preparation, less substantial and more adapted to entertaining than family fare. These soups were all prepared in Annecy with the glorious ingredients of the farmer’s market; the seasonings remain completely Savoyard by tradition.
© 1989 Madeleine Kamman estate Neil Kamman. All rights reserved.
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