The common features of French soups include a bold combination and variety of components, a delicate texture, and intricate heat treatment. Onions for the famous onion soup are not just boiled, they are fried and caramelized due to sugar, so that the dish acquires a magnificent and unique flavor. Potatoes, tomatoes and shallots for bouillabaisse are stewed for a long time to acquire the necessary softness, and the broth is prepared from several types of marine fish. The potofe folk dish, which was prepared mainly in the cold season, is also interesting.
The Five most commonly used ingredients in Recipes:
It languished on the fire continuously for a long time, and instead of the broth and food eaten, new ones were simply added. French cream soups are well-known and popular. They like to cook them from vegetables, mushrooms, cheese and meat; wine and even beer were added. Due to the fact that the ingredients are mixed until smooth, the taste of the dish is rich and saturated with various shades, and alcohol gives a little piquancy and sharpness. Of course, not all soups are listed - only the most famous and recognized all over the world. They may seem too complicated at first glance, but in fact, they are not so difficult to cook, and the components can be found in the nearest supermarket.