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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 ...
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.
The Second French Empire, [a] officially the French Empire, [b] was the government of France from 1852 to 1870. It was established on 2 December 1852 by Louis-Napoléon Bonaparte , president of France under the French Second Republic , who proclaimed himself Emperor of the French as Napoleon III.
The Paris Commune (French: Commune de Paris, pronounced [kɔ.myn də pa.ʁi]) was a French revolutionary government that seized power in Paris on 18 March 1871 and controlled parts of the city until 28 May 1871.
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
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]
Delescluze and the other Commune members had little time to organize their new administration; after the killing of Generals Lecomte and Clément-Thomas, the French national government, led by chief executive Adolphe Thiers, moved its headquarters to Versailles and began mobilizing the French army to recapture the city. The Commune organized ...
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.