Beef broth with chervil and egg yolks, poured on slices of toast.

A soup of puréed carrots thickened with rice and finished with butter and sometimes cream.

A cream soup usually based on béchamel sauce and finished with fresh cream. Purées are the basis of many soups. A vegetable soup may be slightly thickened by the use of potatoes, lentils, toast or rice. These may be transformed into a velouté by replacing these thickening agents with velouté sauce or into a crème by replacing them with béchamel sauce.

Game soup flavoured with partridges garnished with rounds of royale made with chestnut purée and partridge, partridge quenelles, julienne of truffles.

A cream of potato soup with julienne vegetables.

A soup of haricot beans (US: navy beans) and other vegetables. Artois was the name of Charles X before his elevation to the monarchy.

"Hungarian bean soup." A soup of puréed haricot beans (US: navy beans) cooked with bacon, seasoned with paprika and finished with soured cream.

"Turkish bean soup." A soup of puréed haricot beans (US: navy beans) cooked with fried onions and rice, flavoured with garlic.

"French bread soup." A soup of chopped onions stewed in butter, mixed with diced bread and cooked in beef stock, strained and blended with egg yolks and cream. Garnished with poached eggs.