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In France, soup is not just soup. What in English is called soup, in France may be called crËme, veloutÈ, or potage. If the soup is clear it may be a consommÈ. If the main ingredient is onions and there’s melted cheese on top, the soup may be called a gratinÈe. Without the cheese it may be called a tourain, but a tourain may also be made from garlic. If the soup is prepared in a particular pot called a marmite, then the soup may be called a marmite, too. (In other countries, a marmite may be thought of as more of a stew than a soup.) If the soup is thick, creamy, and made from crustaceans, then it may be called a bisque. If the soup is made from vegetables and ham, it made be called a garbure. Sometimes, just to provide more confusion, a soup in French is called a soupe.

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