| 释义 |
- French soups and stews
- See also
- References
- Further reading
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{{dynamic list}}- Bisque
- Bouillabaisse – a stew of mixed herbs, fish, and vegetables.
- Consommé
- French onion soup
- Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.[1]
- 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.
- 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",[3] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".[4]
See also{{portal|Soups|Food|France|Lists}}- List of soups
- List of stews
References1. ^{{cite book|last=Smith|first=Henry|title=The Master Books of Soups|year=1900|publisher=Applewood Books|location=Bedford, MA, USA|isbn=978-1-4290-1180-8 |url=https://books.google.com/books?id=fwOvB7W0PnUC&pg=y7iyytPA175&dq=garbure#v=onepage&q=garbure&f=false|page=175}}
2. ^Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
3. ^Mastering the Art of French Cooking, p. 39
4. ^Cooknkate.wordpress.com
Further reading{{Commons category|Soups and stews of France}}- {{cite book | last=Rothert | first=L.A. | title=The Soups of France | publisher=Chronicle Books | year=2002 | isbn=978-0-8118-3342-4 | url=https://books.google.com/books?id=wwa_n1T6-6AC&printsec=frontcover | ref=harv}} 224 pages.
{{Lists of prepared foods|state=collapsed}}{{DEFAULTSORT:French soups and stews}} 3 : French soups|Soup-related lists|French cuisine-related lists |