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. 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 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".
See also
List of soups
List of stews
References
Further reading
224 pages.