French Fridays with Dorie and her book, Around My French Table, have taught us that the French will put dried fruit and nuts or a runny egg in just about anything.
This week's Warm Weather Vegetable Pot au Feu includes yet another runny egg. I love eggs, especially poached eggs, but did not want one floating around in a bowl of soup so I left it out. I also love soup and it is one of my favorite things to cook, but it took some effort to muster up any enthusiasm for making a pot of soup when it was 90+ degrees outside. But I did.
Dorie encourages cooks to use whatever veggies they want in this soup and her version featured what's-in-season now selections such as asparagus. I kept it simple with onion, leeks, carrots, and potatoes. I love a hint of lemon in soup and threw in a piece of lemon peel as suggested too. Let it simmer until the vegetables were fork tender and then threw in some thyme after ladling it into a bowl.
I made this on an evening when everything I was making was a flop so I only tasted a few bites straight from the pot. My daughter loves soup and she ate a bowl full, commenting that it was pretty good and tasted light for summer. So the soup is appropriately titled. I was surprised at how complex the flavor was and especially enjoyed the flavor from the garlic and the lemon. This would be lovely for a semi-formal, warm-weather affair such as a bridal shower.