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Bound Soups
Potages Liés
Appears in
| Classification | Ingredients | Example |
| Puréed vegetable soups (les purées) | Leeks, potatoes, butter, cream, chervil | Parmentier |
| Split peas, leeks, carrots, onions, bouquet garni, bacon, butter | Saint-Germain | |
| White beans, consommé or water, cream, butter | Soissonnais | |
| Leeks, carrots, onions, rice, cream, butter | Crécy | |
| Lentils, white stock, cream, butter | Esaü | |
| Shaped-vegetable soups (potage taillés) | Leeks and potatoes cut in paysanne | Parisien |
| Leeks, potatoes, turnips, carrots, cabbage cut in paysanne, string beans, peas, bacon | Cultivateur | |
| Cream soups and veloutés (crèmes) | Asparagus, white stock, liaison of roux, cream, and egg yolks | Argenteuils |
| Bound consommés | Consommé bound with egg yolk and cream, sorrel | Germiny |
| Bisques | Lobster, fumet, white wine, mirepoix, cognac, tomatoes, cream | Bisque de homard |
| Soupes | Fish, oyster, mussel, and onion soup; French soupes (as opposed to potages) by definition, have a particular regional character and an individual recipe rather than a single base formula | Gratinée à l’oignon Lyonnaise |
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