I realized when I saw Dorie Greenspan’s recipe for Warm-Weather Pot-au-Feu that soups are too often neglected in my kitchen. Even though I live in one of the hottest places on Earth, I just LOVE soup.
I love hearty soups and stews. I love simple and light vegetable soups. Dorie explains that a traditional pot-au-feu is a mix of hearty cuts of meat and root vegetables to be enjoyed in the winter.
Dorie encourages you to use whatever fresh vegetables you find at your market or even in your own garden. Don’t get me started on what I have in my garden! I mentioned before I was not blessed with a green thumb. My dear in-laws planted carrots, broccoli rabe, and zucchini (an actual zucchini that was smuggled in from Calabria) before they left in April. The zucchini is the only thing that is growing the way it should be!
My mother-in-law explained it’s a zucchini dolce; which I found out is chayote. It has started to grow vertically across my yard as she said it would. It has now snaked through the fence and the most lovely part is now in my neighbor’s yard. Gorgeous, big green leaves with their yellow flowers budding perfectly. I snuck over yesterday and snaked the end part of the plant back in the fence towards my yard.
When I checked around my kitchen and refrigerator to see what I could add to this pot-au-feu, I was pleasantly surprised. I had new potatoes, scallions, baby spinach. I also found some nice asparagus stalks and fresh mushrooms. I pulled out the organic carrots and a little garlic. Dorie suggests you add a poached or soft-boiled egg to add richness to the lean broth. I decided to definitely add some poached eggs. My brother and mom and came by for lunch yesterday.
We enjoyed the soup with my new favorite white bread recipe. Crunchy pieces of white bread, a light bowl of soup with delicious vegetables, a chunk of Asiago cheese…my idea of a perfect lunch.
Check out what the rest of the French Fridays with Dorie group did here!
Thanks for stopping by! Hope your weekend is FABULOUS.