"Soup in the style of the woodcutter." Cabbage, turnip and potato soup with haricot beans (US: navy beans) garnished with dried slices of bread.

"Soup in Catalan style." Tomato and onion soup with ham or fish soup.

Puréed pumpkin soup

Garlic soup with egg yolks, sage, bay leaves and cloves, poured over slices of bread, from southern France.

"Soup in the style of Alsace." A soup of white consommé with choucroute and potato dumplings.

Chicory (US: Belgian endive), leek and potato soup with milk and thinly sliced French bread.

Turtle soup

Cabbage, leek, onion and potato soup from Périgord, using stock in which a black pudding (US: blood sausage). was previously cooked.

Watercress soup flavoured with chervil.