Warm Weather Pot-au-Feu + FFwDorie

Comfort in a bowl. Nothing says comfort more than a big bowl of this.  Not realizing how satisfying this dish was going to be, I prepped my ingredients and created my mise en place. As I was chopping the veggies, sauteing the onions and leeks, and simmering my homemade vegetable stock, I started to realize what a treat I was in for. Not just a treat from the vegetables soaked in a luscious broth. Top it with a poached egg(wasn’t so keen on it until I took my first bite), and you have, truly, the most satisfying meal.  I cannot remember a meal I have enjoyed more than this one.  The best part; it was a simple weekday lunch, for just moi!

Over the past several weeks, I have neglected my commitment to French Friday’s with Dorie. Between my work schedule, travel, and home life, making a specific french dish was not high on the priority list. When I saw this on the June schedule, I wasn’t super excited, but, I had made the internal commitment to myself that I would get back on the FFwD track and this was a great place to start.

This dish could not have come at a better time.  Last weekend, after returning from Paris, my refrigerator was bare. A trip to the Hollywood Farmers Market cured that, thus my vegetable bin was overflowing.  I had a bountiful of vegetables and herbs and this was just what I needed to create a little something from nothing. I was also able to create, from that one little trip, a BIG pot of vegetable stock, made from the greens of the leeks, the ends of the carrots, a half used onion and 3/4 of a garlic bulb along with some parsnips, celery stalks, parsley and dill(from the garden) all thrown into a pot, covered with water, and simmered for three hours. Thus, 4 quarts of vegetable stock(simply made with what most people throw away).  Roasted veggies, beet salads, and grilled ratatouille were also on the dinner table this past week.

Next week on the list: Cola and Jam Spareribs.  Is there such a thing as organic coca-cola made without corn syrup???

Warm Weather Pot-au-Feu


made from around my french table by Dorie Greenspan
note: I omitted the mushrooms, added a 1/2 of a shallot, and added 1/2 of a zucchini. the next day, I roasted a chicken breast, shredded it and gave the “soup” to the kids as an afterschool snack.

The Urban Baker / SusanSalzman.com

Showing 19 comments
  • marla
    Reply

    Susan, I can’t wait to hear all about your trip. Bet it was fantastic. This soup sounds warming & comforting….healthy too!

  • Eileen
    Reply

    Wow, your photo almost looks like the one in the book. Glad you enjoyed it!

  • Cher
    Reply

    Very lovely.
    There is nothing better than an overflowing vegetable bin to draw from. And Paris does sound wonderful.

  • Reply

    Stunning photo – what a dish to come back to! 🙂

    • Susan
      Reply

      I know, it was the perfect way to start off my week back home(finishing the leftovers tonight – can’t wait)!

  • Susan
    Reply

    Looks great, Susan! I accidentally jumped ahead & made the ribs…LOL! I’ll bet you can find some organic soda at Whole Foods. Have a lovely weekend!

    • Susan
      Reply

      How were they??? Cannot wait to make them!

  • Liz
    Reply

    So glad you’re back with us…beautiful photo!

    • Susan
      Reply

      Ahhh, thanks. That’s so sweet!

  • Frankly Entertaining
    Reply

    Your poached egg looks absolutely perfect! For the ribs, around here (Texas) you can find Dr. Pepper made with cane sugar and no corn syrup.

    • Susan
      Reply

      My son would be so happy if I found Dr. Pepper w/o corn syrup. Not sure I should tell him it’s available!

  • Lesli
    Reply

    well, finally got the scale you recommended and LOVE IT!! Fyi!

    • Susan
      Reply

      So happy! It makes all the difference in the world, don’t you agree!?

  • Amanda
    Reply

    Ooohhh…cant wait to see next week! And WOW I cant believe you were in Paris. This meal looks so lovely and wonderful and flavorful!

    Blessings-
    Amanda

  • Reply

    You had me at comfort and poached egg! Great recipe. xxoo

  • Adriana
    Reply

    I love the idea of making my own veggie stock – your suggestion as to what to add are great.

  • Betsy
    Reply

    Glad to have you back. I always enjoy your posts. Soup looks great and I’ll bet that homemade vegetable stock added to the great flavor of yours. It really comes out better than it reads on the page. It’s too late for this year, but, at Passover, we find CocaCola made with sugar instead of corn syrup and stock up (for my husband the Coke fan). It’s the only time of year I see it.

  • kitchenarian
    Reply

    I didn’t think I was going to like the egg in this soup either then I discovered it was my favorite part. Your soup is lovely.

  • Kathleen
    Reply

    Nice picture of your setting for the delicious soup. I, too, wasn’t very excited about making this pot de feu. It didn’t sound soothing on a 90 degree plus day, but I persevered. Husband and I loved it, and agree that the soft boiled egg made it. I made another pot on Saturday to take to a friend in mourning. I hope it felt as soothing to her as it did to us, albeit for another reason.

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