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[pot-ij] /ˈpɒt ɪdʒ/

a thick soup made of vegetables, with or without meat.
a thick meat or vegetable soup

“soup, broth,” c.1200, potage, literally “that which is put in a pot,” from Old French potage “vegetable soup, food cooked in a pot,” from pot “pot” (see pot (n.1)). The spelling with double -t- is from early 15c.

Heb. nazid, “boiled”, a dish of boiled food, as of lentils (Gen. 25:29; 2 Kings 4:38).


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