Soups & Stews
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative "cappuccino", a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. Continue...
This smooth, rich chestnut soup hails from the Auvergne region of France.
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times.
The secret to this classic Burgundian stew—that distinctive, almost velvety sauce—is not in the prestige of the cut of beef or the bottle of wine, it’s all in the cooking.
This popular hearty stew is found in many homes and restaurants in Brittany.
In this rustic fisherman's stew, the greater the variety of fresh fish, the better.
This rich soup, full of flavor, is topped with a foie gras mousse.
This is a favorite stew among the locals in Nice, France.
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
Warm and inviting, this soup is French mountain cooking at its purest.
This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire.
Though redesigned, this classic is still cheesy, warm, filling, and comforting in this recipe.
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