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Regional soups or Potages regionaux are soups originating in a certain area, for example in a specific area of France, Italy, Spain or Germany.

In the beginning regional soups were only known locally. For their preparation certain foods, especially easily available local produce, are usually the main and flavour-imparting ingredients. Apart from the ingredients the typical character of a regional soup often shows through a specific preparation method.

Examples for German regional soups are:

  • Löffelerbsen mit Speck, Berlin
  • Gironder Suppe, Département Gironde
  • Badische Suppe, Schwarzwald
  • Riebelesuppe, Württemberg
  • Fleckerlsuppe, Bayern

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