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.

Butter lettuce soup with croutons

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
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]

Lobster bisque
Garbure
Tourin
Vichyssoise

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

Further reading[]

Wikimedia Commons has media related to Soups and stews of France.

Rothert, L.A. (2002). The Soups of France. Chronicle Books. ISBN 978-0-8118-3342-4. 224 pages.

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List of French soups and stews

Contents

French soups and stews[]

See also[]

References[]

Further reading[]