Soups of France

The French have a centuries-old love affair with soup. Each heart-warming bowl can be as simple as a humble Soupe de Gaudes (Cornmeal Porridge) or as elegant as Soupe Locmaraquer (Poached Oysters in Potato-Leek Cream). This versatility has given soup a prominent seat at the table of everyday French cuisine. In this nation of small villages, each with unique traditions and customs, an incredible variety of soups have evolved over time, with cherished family recipes handed down from generation to generation. In The Soups of France, author Lois Rothert uncovers these delightful recipes - many that are still enjoyed today plus others long forgotten - and reveals an intriguing culinary history of France. Over 90 recipes offer a never-before-seen glimpse of a country that has become a melting pot of flavors, and cover an amazingly wide variety of dishes, such as Pot-au-Feu (Beef in its Broth with Vegetables), which originated in the outskirts of Paris, spicy Basque-flavoured Basque-flavoured Baratxuri Salda (Garlic, Sausage, and Red Pepper Soup), and classic Bouillabaisse a la Marseille (Mixed Seafood Stew).
This comprehensive cookbook is rich with glorious photographs illustrating the lush countryside, quaint villages, and marketplaces overflowing with ripe produce, and is sprinkled throughout with evocative quotes that reveal the quirky and quaint personalities of the French people. The Soups of France is an essential guide to the country's most beloved soups - from the simplest farm-kitchen potage to the haute cuisine of the presidential palace - and is sure to become a classic culinary keepsake for cookbook collectors everywhere.