soup
![Garlic Soup Garlic Soup](http://ww2.kqed.org/app/uploads/sites/56/2011/09/garlic-soup1000-160x107.jpg)
Garlic Soup
Potatoes are my favorite thickening agent for garlic soup, but it can also be thickened with a roux of flour and butter or with bread, the traditional choice in the South of France, where this dish is a specialty.
![Onion Soup Lyonnaise-Style Onion Soup Lyonnaise-Style](http://ww2.kqed.org/app/uploads/sites/56/2011/09/onion-soup800-160x239.jpg)
Onion Soup Lyonnaise-Style
From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night dish.
![Black Bean Soup with Bananas Black Bean Soup with Bananas](http://ww2.kqed.org/app/uploads/sites/56/2011/09/blackbean-soup1000-160x107.jpg)
Black Bean Soup with Bananas
I have created several versions of black bean soup through the years, but this one, flavored with pancetta and finished with bananas, ranks at the top of my list of favorites.
![Tomato Chowder With Mollet Eggs Tomato Chowder With Mollet Eggs](http://ww2.kqed.org/app/uploads/sites/56/2011/09/tomato-chowder-egg1000-160x107.jpg)
Tomato Chowder With Mollet Eggs
This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with vegetable stock or water.