Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Winter French Vegetables Soups & Stews Remove all Source Saveur (15) Epicurious (1) Technicolor Kitchen (1) Difficulty Easy (8) Medium (8) Hard (1) Occasion Thanksgiving (1) Technique Slow Cook (7) Stew (5) Saute (4) Roast (2) Chill (1) Show all... Marinate (1) No Cook (1) Topic Recipe (17) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Soups & Stews"; var omni_prop8 = "Season:Winter,Cuisine:French,Main Ingredient:Vegetables,Course:Soups & Stews"; var omni_pageName="saveur:"+omni_prop12; 02/24/2013 Bacheofe (Alsatian Meat and Vegetable Stew) 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. Issue #154 09/28/2010 Bouillon de Champignons Comme un Cappuccino (Mushroom Cappuccino) 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... Issue #132 10/16/2008 Creamy Chestnut Soup This smooth, rich chestnut soup hails from the Auvergne region of France. Issue #115 09/03/2002 Jellied Consommé with Spring Vegetables 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. Issue #50 10/20/2000 Corsican-Style Soup The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans. Issue #34 04/13/2007 Beef Stew Burgundy-Style This is a classic, hearty stew, made rich with a good bottle of burgundy wine. Issue #30 02/13/2007 Brown Chicken Stock This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times. Issue #20 08/07/2007 Burgundian Beef Stew 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. Issue #14 09/11/2007 Breton Pot-au-Feu with Buckwheat Dumpling This popular hearty stew is found in many homes and restaurants in Brittany. Issue #10 09/11/2007 Breton Fish Stew In this rustic fisherman's stew, the greater the variety of fresh fish, the better. Issue #10 09/06/2007 Hudson Valley Foie Gras and Roasted Corn Soup This rich soup, full of flavor, is topped with a foie gras mousse. Issue #9 08/31/2007 Tripe Stew Niçoise-Style This is a favorite stew among the locals in Nice, France. Issue #8 08/31/2007 Daube de Boeuf This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles. Issue #8 01/23/2007 White Wine Soup Warm and inviting, this soup is French mountain cooking at its purest. Issue #4 01/23/2007 Potée This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire. Issue #4 09/18/2009 Lemon Broccolini Soup We're finding that we're craving winter foods, even though the temperatures haven’t dropped even close to freezing. That is when we love to make recipes like this: a warm soup lightened with lemon juice. Continue... Does Not Apply Source: Technicolor Kitchen 01/29/2008 French Red Onion Soup Though redesigned, this classic is still cheesy, warm, filling, and comforting in this recipe. Does Not Apply Source: Epicurious