Bound Soups

Potages Liés

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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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