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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.
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
Lobster bisque French onion soup. Belle de Fontenay — potato named after the suburb of Fontenay-sous-Bois, Paris; Beurre d'Isigny — butter from the town of Isigny-sur-Mer, Normandy; Bisque — soup named after the Bay of Biscay between Spain and France; Camargue red rice — the Camargue region, Bouches-du-Rhône
Vichyssoise, a French-style soup invented by a French chef at the Ritz Hotel in New York City, is a cold purée of potatoes, leeks, and cream. Waterzooi is a Belgian fish soup. Yukgaejang is a Korean spicy beef soup, also includes vegetables. Żurek is a Polish sour rye soup with sausages, is often served in a bowl made of bread.
Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every French housewife's potato and leek soup". [1] 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. [2] [3] [n 1]
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Bouillabaisse (/ ˌ b uː j ə ˈ b ɛ s / BOO-yə-BESS, US also /-ˈ b eɪ s /- BAYSS, French: [bujabɛ(ː)s] ⓘ; Provençal: bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]) is a traditional Provençal fish soup originating in the port city of Marseille.
During a meal between gastronomists, Philippe Faure-Brac, best sommelier (wine steward) in the world in 1992, owner of « Bistrot du Sommelier » in Paris, and member of GJE, [7] rose and asked for permission to perform chabrot with the rest of his cream of mushroom soup and some 1998 Cheval Blanc. Pierre Lurton, director of the societies of ...