List of French soups and stews

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 Boeuf bourguignon - is a traditional French casserole, with marinated meat, button mushrooms, small whole onions and French herbs in wine. Bouillabaisse – a stew of mixed herbs, fish, and vegetables. Consommé French onion soup Garbure – a thick French soup or stew of meat and root vegetables. Lettuce soup Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.Larousse Gastronomique (1961), Crown Publishers(Translated from the French, Librairie Larousse, Paris (1938)) Oxtail – there are numerous Oxtail stews in French cuisine 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 – chilled leek and potato soup with cream

See also

List of soups List of stews

References

Further reading

224 pages.