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  2. 75 Foolproof Crock-Pot Soup Recipes for Chilly Fall Nights

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    Best Crock-Pot Soup Recipes From low-carb slow cooker soups and chicken soups , to bean-based soups, sausage and seafood chowders and crock pot veggie soups, there are so many hearty dishes to ...

  3. These Crock-Pot Soup Recipes Were Made for Cozy Nights - AOL

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    Slow Cooker Split Pea Soup. Just chop, dump, cover, and get ready to eat! This slow cooker recipe is so easy to throw together for busy weeknights, especially since the split peas don't need to ...

  4. List of French soups and stews - Wikipedia

    en.wikipedia.org/wiki/List_of_French_soups_and_stews

    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

  5. List of soups - Wikipedia

    en.wikipedia.org/wiki/List_of_soups

    Fishcake or fishballs, jicama and mushroom soup in savoury broth. Specialty of the city of Palembang. Tiger penis soup: China: Chunky Soup prepared with tiger penis, and sometimes tiger bone as well. Preparation involves soaking dried tiger penis in water and then cooking it along with other medicines and spices.

  6. Duck as food - Wikipedia

    en.wikipedia.org/wiki/Duck_as_food

    The French word confit means "preserved", and the French name for duck confit is "confit de canard". Czernina – a sweet and sour Polish soup made of duck blood and clear poultry broth. It was considered a symbol of Polish culture until the 19th century, customarily served to young men and is even featured as a plot device in a famous epic ...

  7. Category:Duck dishes - Wikipedia

    en.wikipedia.org/wiki/Category:Duck_dishes

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  8. Cuisine of Gascony - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_Gascony

    Pigeons being flame-grilled Capucin pigeons. The cuisine of Gascony is one of the pillars of French cuisine.Its originality stems from its use of regional products and from an age-old tradition, typical of the Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the south of France favours frying in oil and the cuisine of Normandy contains ...

  9. Duck confit - Wikipedia

    en.wikipedia.org/wiki/Duck_confit

    A classic recipe is to fry or grill the legs in a bit of the fat until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit are called pommes de terre à la sarladaise. [4]