Soupe de fraises, fraises des bois, roses et pistaches

For the French cook, for a long time there seemed to be no middle ground between complicated, faintly pompous consommés and rich vichyssoise and the humble all-in, dinner vegetable velouté. But soups, hot and cold, savoury and sweet, have enjoyed a renaissance over the past few years. Intensely flavoured dainty glassfuls are served in trendy restaurants as amuse-bouches, and bars à soupe are springing up around Paris, in tune with the trend towards organic, vegetarian and fair