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, meats 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

See also

• List of soups
• List of stews

References

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.