French Fridays with Dorie: Provençal vegetable soup

Provençal vegetable soup from Around my French Table on eatlivetravelwrite.com I’m a little bit in love with this week’s French Fridays with Dorie recipe – Provençal vegetable soup (p 83). Up until late last week, it hadn’t been very summery in Paris – in fact it had been downright cold. And raining. So when I invited Amy over for dinner on a freezing Sunday night, I couldn’t think of a better dish to serve than this one.

It’s basically a version of soupe au pistou – a soup packed with vegetables, beans, pesto and a little pasta. Amy and I ate ours with some of the ingredients as “add-ins” – I made croutons, we had either quinoa or pasta to add in, some basil, some extra pesto and some crunchy-fried garlic.

Dorie Greenspan provencal soup on eatlivetravelwrite.comAnd a soft-boiled egg. I can never go past a soft-boiled egg in a soup.

I was happy I had leftovers for a couple of days. Then I made this again. It’s the perfect summer soup.

Get the recipe for Dorie’s Provençal vegetable soup here.

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French Fridays with Dorie participants do not publish the recipes on our blogs, we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!

 

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16 thoughts on “French Fridays with Dorie: Provençal vegetable soup”

  1. Maybe Bill would have been pacified by an egg? What a gorgeous presentation!

    PS…I looked for Merry after her presentation, but wasn’t able to connect! Rats.

    Reply
  2. Sounds like a wonderful meal. There is nothing like an egg to add to the flavor of things. I love poached eggs on a salad with a few lardons, perfect. The very first time I had that was in Paris and Hubby and I never forgot it.

    Reply
  3. I really like your idea of the add-ins. Though I have to say this was amazing. One of my favorite AMFT recipes I think. And all at a zillion degrees here in AZ! But it was wonderful.

    I’ll have to try out your idea – oh, and an egg always sounds good too! I am so happy that you’re having a wonderful time in Paris. It sounds lovely – freezing days and all!!

    Reply
  4. Nice job, Mardi. A hard-boiled egg appeals to me – never heard of adding it to soup. It’s been hot in Colorado but this soup was “light-hearted” enough to work in our 80-degree temperatures. It’s good to know that Paris’ weather is turning more friendly for all the tourists who are visiting. Hope that oven is getting repaired.

    Reply
  5. I love all your add ins and the egg on top sounds like a wonderful idea. I finally posted about this recipe – it’s one I’m going to be going back to again and again.

    Reply

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