This week's French Friday with Dorie has become French Sunday with Dorie - but better late than never, eh?
The dish at the top of this post is Warm Weather Pot Au Feu - because this group is based in the United States, where it is summer, not in Australia, where it is winter. However, I was easily able to obtain all of the vegetables required, including asparagus.
The Pot Au Feu is a chicken stock based broth flavoured with onion, garlic and leek, and with carrot, potato, mushroom, asparagus and spinach (in my case, Swiss chard) added. I also popped in some tinned corn that I needed to use up. The broth is topped with a soft boiled egg.
For me, the highlight was the egg. The rest of the soup was a little ho hum, and not something I'd make again. Sorry, this is just not my thing, although I understand that lots of other people enjoyed it. On to next week!