German cuisine
This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week. In German cuisine, it may be served as a first course or as a main course. The use of a roux to thicken soups is common in German cuisine. The use of legumes and lentils is significant and used in several German soups, such as split pea soup. Common soups in German restaurants include oxtail, beef or chicken broth with noodles, dumplings, or rice, goulash, split pea, cream of asparagus, turtle soup ("Echte Schildkrötensuppe") and cream of lobster.