|So fresh & delicious!|
This week’s French Fridays with Dorie challenge is for Provençal Vegetable Soup which is summer in a bowl! We both loved this soup. Once everything chopped and mis en place, it was so easy to make. Soup is one of those dishes we usually just throw together, often we include leftover bits of meat or vegetables in it with whatever seasoning appeals to us, so it was different following a recipe to make soup.
We used tomatoes and herbs from our garden to make this wonderful summer soup. It’s so flavorful and hearty. Chock full of fresh summer herbs and vegetables, this soup has got to be good for whatever ails you. It’s just packed with flavor & vitamins. Living in SoCal, we could make this soup year-round, and we undoubtedly will! We loved it as is, but I think I would add more tomatoes next time. I bought pre-made Genoa Pesto at Trader Joe’s simply because I wasn’t sure what I would do with a whole bag of Pine Nuts.
|Simmering goodness – Bay Leaf from our Mediterranean Bay Tree|
Here’s a “Bonne Idee” from me: If you pre-cook the pasta (we used Macaroni) before adding it to the soup, it won’t get mushy. We did this and reduced the broth from 6 cups to 4. Because the pasta was precooked, I stirred it in with the corn and tomatoes.
We served this soup with Rebecca Rather’s Beer Bread which was the perfect accompaniment.
|We had a great time exploring LA’s Grand Central Market with the Food Bloggers of Los Angeles on Saturday!|