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 â a stew of mixed herbs, fish, and vegetables.
- Consommé
- French onion soup
- Garbure â a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
- Lettuce soup
- Oille â a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.
- Potée
- Ragout
- Ragout fin â 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 â a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic
- Tourin â 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 â chilled leek and potato soup with cream
See also
References
Further reading