This week on French Fridays with Dorie was provencal vegetable soup. I didn’t mind having soup in the summer because it was filled with so many fresh vegetables.
Dorie says this classic dish is from the south of France. It is a soup but is almost like a stew since it is packed with so many fresh vegetables. I served this with french bread and it was a satisfying meal for me. My husband preferred another soup I make that includes chicken meatballs. So much for the vegetarian meal. The basil pesto and Parmesan cheese were the finishing touches to this dish, don’t skip them. I would make this again and I think it would also make a great starter to meal.
There is always room for dessert in our house. I made Dorie’s The Most Extraordinary French Lemon Cream Tart from Baking From My Home to Yours. The Sweet Tart Dough makes a wonderful crust, perfect every time. The filling is a little too rich for my taste, I can’t get past how much butter is in the recipe.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. You can see how other members of this group did here
CafeMomCooks 
My hubby was looking for meat, too!! Glad you enjoyed…and welcome back!
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Hubby was out of town, he would have asked – where is my salmon? I enjoyed this as is!
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I should have added Parmesan, too! I think your tart looks amazing.
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Fantastic combination. Your soup looks wonderful and the tart is perfect. We reallyenjoyed this too, sorry I cut the recipe in half. Who know????
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I didn't put the pasta in because I thought it would make it too stew like, maybe in the Fall. Glad you enjoyed it. Good luck with the pup.
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My husband also wanted meat…and less veggies! Yours looks mouthwatering! I really enjoy this summery soup! Happy Friday!
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I thought this was delicious too! It was really a surprise to me how much I liked it!!And your tart looks wonderful!
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Your soup looks good, but I am coveting the tart – I don't think we've made that yet.
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I made my pesto without cheese, so your Parmesan slivers on top are the perfect the touch. I finished the soup, so I'll have to remember that for next time. It looks wonderful. That tart looks quite tempting too.
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Again, I'm distracted by your dessert 🙂 I love lemon desserts – sorry you thought this one was too rich. Your soup looks great, and I love the bowl you served it in.
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I loved the soup too! I am lucky that my husband loves veggies too, so he didn't miss the meat (though he agreed that the pesto and Parmesan were essential!).
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Could I just skip right to the tart and comment on that luscious looking creation? I just peeked at the recipe. Of course two sticks plus 5 TBS of butter would turn out a pretty rich dessert. Since moving back to an 8700' altitude, I haven't done much baking but everything I make from Dorie's Baking cookbook works. Amazing. Now, about your soup. I loved this soup and, you're right, it would make an amazing starter at a dinner party. Nice job. I just read that your son did your banner. It's no fair. Kids were born with that technical DNA gene that we \”more mature\” human beings never got. My 11-year-old granddaughter helps me with my iPhone alllllllll the time.
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Yes, that tart did use a lot of butter; but in small doses it is oh so delicious :-)This soup was a pleasant surprise. I didn't expect to like it, but it was surprisingly refreshing.
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I haven't made that tart – looks perfect for my lemon-loving Dad (although I suspect my Mom wouldn't let him have it, for his health).I think the soup is a bit like a summer stew. That was a good description. It's so good, isn't it? I'm going to adapt it for winter, since I have so much pesto in the freezer.
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