Warm-Weather vegetable pot-au-feu

Although the weather topped the mid 90's this week (with enough humidity to feel like 100 degrees).....our assignment for FFwD consisted of summer soup.

Curious, and perhaps a bit hesitant (did I mention that our central air had broken......) Nana and I embraced the adventure of a new French Friday and got out our stockpots ~

Per Tricia:

Were it not for FFwD, I can safely say that I would

never have made this recipe. 

 There were just enough items that I am just not

 fond enough of -mushrooms, asparagus and spinach.

Luckily, my three guys are all fans and looked

 forward to trying the "Dorie Soup". 

They were not sure why an egg was

going on top - but they all wanted one !

  I am sorry to say that I did not even try it myself,

and having three tasters didn't push me to do so. 

All three liked it, which frankly, surprised and delighted me. 

 The gourmets declared that is was indeed a lovely summer dish. 

My hubby and 15 year old would like it repeated as is,

 while my 17 year old suggested the addition of meat

 ("perhaps chicken", he said) would make him appreciate it more.

The soup was simple and straight forward.

  Cut and chop ingredients and combine. 

The only trick at all (since I am evidently out of practice.....)

is manuevering a picture perfect poached egg.

 Per Nana ~

This was a refreshing summer soup with

 an aroma that was fantastic. 

Hubby was going nuts waiting for dinner.

After all the prep work is done, the rest is easy. 

Instead of shiitakes, I used some large white mushrooms

 that were in the fridge.  It's amazing how each additional

vegetable adds something else to the dish.

I poached the egg at the end - it looked great and

 the taste was spectacular.

A lovely addition to my recipe file that I will use again and again.

And thanks to everyone who shared concern about

 the "memory card incident".  Tricia's hubby was able

 to extract the card himself so a trip to the Apple store was averted.