List of French soups and stews
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French soups and stews
- Bouillabaisse – a stew of mixed Mediterranean fish, tomatoes, and herbs
- French onion soup
- Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
- Lettuce soup
- 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".
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- Smith, Henry (1900). The Master Books of Soups. Bedford, MA, USA: Applewood Books. p. 175. ISBN 978-1-4290-1180-8.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
- Mastering the Art of French Cooking, p. 39