List of French soups and stews

A traditional bouillabaisse from Marseille, France, with the fish served separately after the soup

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 adding missing items with reliable sources.

Bisque
Bouillabaisse – a stew of mixed herbs, fish, and vegetables.
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.
Lettuce soup
Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.
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
Velouté - a soup or sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour
Vichyssoise – its origins are a subject of debate among culinary historians; Julia Child calls it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".

References

Smith, Henry (1900). The Master Books of Soups. Bedford, MA, USA: Applewood Books. p. 175. ISBN 978-1-4290-1180-8.
Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
Mastering the Art of French Cooking, p. 39
Cooknkate.wordpress.com

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List of French soups and stews

French soups and stews

See also

References

Further reading