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Soupe au pistou

In most French country households not so long ago there would always be a pot of soup on the go either over the fire or on the back burner, and it was common to start every meal with a filling (and inexpensive) bowl full.

Often it would be a soupe de légumes or vegetable soup. The store-bought kinds are all blended and advertize how many vegetables have gone in the mix, from five to twelve.

An unusual one, soupe blanche is made in autumn with parsnips, pattypan or custard squash (pâtissons), endives, artichoke bottoms, crème fraîche and ground coriander blended together.

Soups, stews and casseroles

Text © Dana Facaros

Image by Christine McIntosh