Soup recipes

Portugal Beef and Pig-Foot Vegetable Soup

Long-simmered beef and pig feet soup with lettuce, cabbage, pumpkin, carrot and peas.

• 215 min

Pot au Feu Mexicaine

Beef-and-vegetable broth with Spanish peppers and six slices of toasted French bread.

Pot-au-Feu Vieillemode

A slow-simmered white-bean, cabbage and split-pea soup with potatoes and herbs.

Potage Allemande

Creamy white-broth vegetable potage with separately cooked barley and asparagus tips.

Potage Armenonville

Split-pea broth with pork, ham, diced vegetable garnish and cooked tapioca.

Potage Artagnan

Veal broth with vegetables, calf’s-foot meat and tapioca.

Potage Catherine

Fish-bone and cooked-shrimp shell soup with milk, cream and peas.

Potage Dobruska

A barley and broth soup with white wine and toast served alongside.

Potage Félicie

Creamy fish broth with white wine, sherry and delicate cod quenelles.

Potage Jackson

Leek, potato and salt-pork soup finished with cream and golden croutons.

Potage Livonien

A smooth vegetable and rice soup enriched with cream and served with croutons.

Potage Lomballe

Split-green-pea, vegetable, ham and tapioca soup finished with milk.

Potage Long

Consommé with oven-cooked curry rice, chicken livers and tomatoes.

Potage Longchamps

Sorrel and potato soup sieved, then finished with vermicelli and dairy.

Potage Lucienne

A sieved white-bean and tomato soup with ham, tarragon and chervil.

Potage Meunière

A creamy perch soup with white wine and small pieces of cooked fish.

Potage Montglas

Fowl broth thickened with tapioca and garnished with cooked ham, smoked tongue and macaroni.

Potage Mousquetaire

Sieved potato, sorrel and mutton-bone broth with cooked green peas and chervil.

Potage Nivernais with Parmesan Cheese

Carrot soup with white wine and shallots, served with toast and Parmesan.

Potage Nîmoise

A strained white-bean and salt-pork soup finished with sago and milk.

Potage Parisienne

Leek, potato and onion soup boiled with a salt-pork piece, then lightly mashed.

Potage Printanier Grenat

A vegetable and rice soup enriched with beef bones and finished with fresh tomatoes.

Potage Provençal

Strained tomato and vegetable soup poured over herb-sprinkled toast.

Potage Rouennaise

Mutton soup with diced turnips, leeks, rice and potato, finished with cream and butter.