A fish soup from Artois in northern France made with mussels, leeks and shallots cooked in white wine with herbs and sprinkled with grated Gruyère cheese.

"Short soup." Mutton cutlets with onions, garlic, tomatoes and pasta from Provence.

A soup made with milk, turnips, marrow, potatoes and leaves of beetroot garnished with vermicelli and chervil.

A soup made from the carcass of a goose from Périgord.

"Courgette soup in the style of Romania." Courgettes (US: zucchini) cooked with a lot of dill, flavoured with paprika and lemon juice and mixed with crème fraîche.

A soup of sardines and potatoes.

Rosehip soup

Haddock soup

A soup from La Rochelle made with a variety of fish and with mussels, saffron, tomatoes, garlic and red wine.

"Fisherman's soup." A strong fish consommé garnished with mussels, peas and diced tomatoes.