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.
French soups and stews [ edit ]
Bouillabaisse – a stew of mixed herbs, fish, and vegetables.
French onion soup
Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. 
Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. 
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 Vichyssoise – its origins are a subject of debate among culinary historians; Julia Child calls it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".  
See also [ edit ]
References [ edit ]
Further reading [ edit ]