French soups

French soups run from rustic regional dishes to restaurant staples. French onion soup is topped with toasted bread and melted cheese, bouillabaisse is the fish stew of Marseille, and garbure is a thick cabbage, bean and meat soup from the south-west. Many share the French habit of building flavour slowly from a good stock.

SoupWiki lists 10 French soups. Typical total cooking time is about 90 minutes, ranging from 35 to 170 minutes, and a serving is roughly 190–560 kcal (estimates). The quickest is Tourin (~35 min) and the lightest is Potage Crécy (~190 kcal). 3 are vegetarian (none vegan). All are served hot.