Les Soupes

All soups in French cooking derive from, or are adaptations of, two basic types: clear and thick soups. A thorough understanding of the preparation of these two categories of soups will help you in making the many variations on them.

In cooking soups, as in cooking all other French dishes, the final product can only be as good as the ingredients used. Do not let the soup kettle become a receptacle for leftovers. Occasionally, yesterday’s vegetables may be added, but only if enough fresh vegetables are present in which they can hide.