I’m always excited when French Fridays with Dorie recipes are ones I might not have chosen to make myself. This week was Warm Weather Vegetable Pot-au-Feu (pp 378 – 379) – a lighter take on the traditional “meat and potatoes” hearty winter stew Pot-au-Feu that Dorie says has too many possibilities to ignore during the warmer months of the year.
With a base of broth (vegetable or chicken), which briefly cooks the onions, carrots, leeks and potatoes (in their young, pretty spring forms), this is a wonderful light yet hearty dish that is open to a myriad of possibilities depending on what vegetables you prefer and/ or are in season. I stuck to Dorie’s recipe faithfully though, like many of her dishes, she tells us it’s merely a “jumping off point” so next time I will mix things up a little.
The broth is light and “zingy” with both lemon zest and lemongrass and even when served piping hot, it was refreshing – much like a hot bowl of noodle soup on a hot day can be. I followed the 6 minute soft boiled egg method we used in Dorie’s bacon and eggs and asparagus salad a couple of weeks ago and they turned out perfectly…
As is often the case when we have guests over, I served this along with three other “blog food dishes” – a bit discombobulated but a delicious meal, nonetheless. Was a bit nervous with this one because I was serving it to Andrea and Jeff from HighLow FoodDrink (in town from New York for the weekend) but they apparently enjoyed it because she used some of the pictures in her Wordless Wednesday post this week! Phew!
I don’t often think of making soup in the summer but when the produce is inspiring at the farmers’ market, I can see this soup featuring a lot on my table even when it’s hot.
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French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.