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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.
Cream of sorrel soup, also known as potage Germiny, crème Germiny, or potage crème d'oseille, is a traditional French springtime vegetable soup, often served cold. [1] It can be made with French sorrel (Rumex scutatus), common sorrel (Rumex acetosa), [2] or with foraged wild greens with similar flavor profiles, such as sheep sorrel (Rumex acetosella), wood sorrel (Oxalis corniculata, Oxalis ...
Bisque (French pronunciation: ⓘ) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. [1] It can be made from lobster, langoustine, crab, shrimp, or crawfish. The French bisque is one of the most popular seafood soups around the world.
Garbure (French pronunciation:; Occitan: [ɡarˈbyɾe]) is a thick French stew traditionally based on cabbage and confit d'oie, [1] though the modern version is usually made with ham, cheese and stale bread. [2] The name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms.
4. White Bean Soup. This quick and easy recipe uses staple vegetables such as onions, carrots, and celery to make a flavorful base. Canned beans are inexpensive and instantly add protein and ...
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]
French onion soup (French: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid ...
Tourin (French pronunciation:) is a type of French soup, which is composed of onion, tomato, and/or garlic. [1] [2] It is also known as ouliat (lit. ' creamy ') [1] or le tourin d'ail doux, meaning 'smooth garlic soup'. Many regions have their own variations on the recipe.