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

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.

• 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]
• Beef Bouguignon - is a famous Traditional French dish that is simply a delicious stew. With marinated meat, vegetables and French herbs in wine to make a tasty meal.
• Beef Burgandy - a French beef stew that is a classic and another take on Beef Bouguignon originating in Burgandy France.
• Daube de Boeuf - is a classic French beef stew made with wine, the juice and rind of an orange, a handful of black olives, and a bouquet garni for a great meal.

• 
  Lobster bisque
• 
  Garbure
• 
  Tourin
• 
  Vichyssoise

See also

• Food portal
• France portal
• Lists portal

• List of soups
• List of stews

References

1. Smith, Henry (1900). The Master Books of Soups. Bedford, MA, USA: Applewood Books. p. 175. ISBN   978-1-4290-1180-8.
2. Larousse Gastronomique (1961), Crown Publishers
   (Translated from the French, Librairie Larousse, Paris (1938))
3. Mastering the Art of French Cooking, p. 39
4. Cooknkate.wordpress.com

^[1]

Further reading

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

1. Coates, Judith (September 21, 2020). "French Mediterranean Recipes For Everyday Meals!". Love French Food.