Soup

Soupe au pistou is a Provencal minestrone served with a good dollop of basil pesto.

A simple but delectable roasted capsicum soup with fried provolone polenta.

Invented in the 18th century by the Duc of Levis-Mirepoix, mirepoix has since become a classic preparation of French cooking.

It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a clear broth. Recipe is not suitable to freeze. Note