List of French soups and stews
From Infogalactic: the planetary knowledge core
This is a list of French soups and stews. French cuisine consists of cooking traditions and practices from France, famous for rich tastes and subtle nuances with a long and rich history.
French soups and stews
-
This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.
- Bisque
- Bouillabaisse – a stew of mixed Mediterranean fish, tomatoes, and herbs
- Consommé
- French onion soup
- Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.[1]
- Lettuce soup
- Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.[2]
- Potée
- Ragout
- Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.
- Ratatouille – a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic
- Tourin – a type of French garlic soup
- Vichyssoise – its origins are a subject of debate among culinary historians; Julia Child calls it "an American invention",[3] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".[4]
See also
References
 |
Wikimedia Commons has media related to Soups and stews of France. |
<templatestyles src="Reflist/styles.css" />
Cite error: Invalid <references> tag; parameter "group" is allowed only.
<references />, or <references group="..." />- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938)) - ↑ Mastering the Art of French Cooking, p. 39
- ↑ Cooknkate.wordpress.com
