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

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• Bisque
• Boeuf bourguignon - is a traditional French casserole, with marinated meat, button mushrooms, small whole onions and French herbs in wine.
• Bouillabaisse – a stew of mixed herbs, fish, and vegetables.
• Consommé
• French onion soup
• Garbure – a thick French soup or stew of meat and root vegetables.
• Lettuce soup
• Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.
• Oxtail – there are numerous Oxtail stews in French cuisine
• 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
• Velouté - a soup or sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour
• Vichyssoise – chilled leek and potato soup with cream

• 
  Lobster bisque
• 
  Garbure
• 
  Tourin
• 
  Vichyssoise

See also

• List of soups
• List of stews

Further reading

• Rothert, L.A. (2002). The Soups of France. Chronicle Books. ISBN 978-0-8118-3342-4. 224 pages.