This week's selection of vegetable based soups was interesting and a great way to use vegetables in the summer when they are in abundance. I made the broccoli soup with zucchini and it was delicious. I served it as a hot soup the first night, and then chilled on the second day.
These soups were a treat. While I have knocked out some homemade soups in my time I have not used a set "formula" like Dorie's friend Christine, who basically uses 4 cups of stock and then a set amount of whatever vegetable. Ok, actually Christine is a Parisian who uses bouillon and water instead of some homemade organic broth, which just makes me like her even more.
Happy French Friday ~