Soup is a delicious dish suitable for any occasion. Lunch, dinner, appetizer, entree or dessert, soup can play a memorable role if done right. I’ve made great soups in thirty minutes and some have taken over an hour.
Here are some French classic soup categories. Ingredients may vary depending on your specific idea or recipe.
Bouillon: Clear meat, fish or vegetable stock.
Consomme: Very concentrated meat stock made from ground beef boiled with root vegetables.
Potee: The name for cabbage soup in various regions.
Veloute: Smooth, very creamy soup made from a single vegetable or its stock and thickened with egg yolk and often flour.
Creme: Soup thickened with flour and/ore potatoes or died vegetables.
Bisque: Soup made with seafood, mainly shell fish.
Gratinee: Soup baked with cheese, generally an onion soup.
Potage: A thick creamy soup made with pureed vegetables.
Soupe: Soup with substantial ingredients generally not pureed, can be served as a full meal.

Mussel and fennel bisque.

Leave A Comment