The common features of French soups include a bold combination and variety of components, a delicate texture and intricate heat treatment. The onions for the famous onion soup are not simply boiled — they are fried and caramelized thanks to sugar, so that the dish takes on a magnificent and unique aroma. The potatoes, tomatoes and shallots for bouillabaisse are stewed for a long time to gain the necessary softness, and the broth is made from several kinds of sea fish. The folk dish pot-au-feu is also interesting; it was made mainly in the cold season.
The five most commonly used ingredients in recipes:
It simmered over the fire continuously for a long time, and instead of the broth and food that had been eaten, fresh ones were simply added. French cream soups are well known and popular. People like to make them from vegetables, mushrooms, cheese and meat; wine and even beer were added. Because the ingredients are blended until smooth, the taste of the dish is rich and saturated with various shades, while the alcohol gives a little piquancy and sharpness. Of course, these are far from all the soups — only the most famous and recognized around the world. They may seem too complicated at first glance, but in fact they are not that hard to make, and the ingredients can be found in the nearest supermarket.