Our food list :

France. Provence-Alpes-Côte d’Azur.

Soup with garlic and boiled sage leaves.

Spain. Andalusia.

Cold soup made from bread and almonds mixed with water or ice cubes, seasoned with garlic, olive oil, salt and sometimes vinegar. Served with grapes or melon.

Velouté  : soup enriched with fresh cream and egg yolk.

Ukraine.

Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

Algeria.

Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.

France. Nouvelle-Aquitaine. Charente. Vendée.

Fish soup that can be served with potatoes or on slices of bread (toasted or not).

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.

Vegetable broth with frog legs.

Velouté  : soup with cream and egg yolk added.

France. Nouvelle-Aquitaine. Gascony.

Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).

France. Nouvelle-Aquitaine. Dordogne (Périgord). Gascony. Landes.

Garlic soup.

Spain. Portugal.

Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) blended with water or ice cubes, seasoned with garlic, olive oil, salt and vinegar.

Gaspacho : soup made from blended raw vegetables and served cold.

Hungary.

Stew or soup of meat and vegetables seasoned with paprika and other spices.

Algeria.

Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.