French Fridays with Dorie: Provençal vegetable soup

Provençal vegetable soup from Around my French Table on 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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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.

  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.

  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!!

  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.

  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.


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