List of French soups and stews explained
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
- 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.[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
- 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",[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
Further reading
- Book: Rothert, L.A. . The Soups of France . Chronicle Books . 2002 . 978-0-8118-3342-4 . 224 pages.
Notes and References
- Book: Smith, Henry. The Master Books of Soups. 1900. Applewood Books. Bedford, MA, USA. 978-1-4290-1180-8 . 175.
- Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
- Mastering the Art of French Cooking, p. 39
- http://cooknkate.wordpress.com/2008/11/18/a-cold-day-to-honor-chilled-soup/ Cooknkate.wordpress.com
