Pot au Feu literally means "pot on the fire". Essentially it is beef stew, a traditionally stick-to-your-ribs on-a-cold-winter's-day dish.
This warm weather version uses beautiful spring vegetables, chopped herbs, and is finished with an egg. Oh, so French!
I had some vegetables in the fridge already so I just picked up some shiitake mushrooms and new potatoes to add to the mix. The recipe gives the option to use a strip of lemon zest and lemongrass. I decided to just use the zest.
While the vegetables are simmering, the recipe calls for the eggs to be prepared. Greenspan gives the choice of poaching or soft-boiling the eggs and then serving one atop the finished dish. The yolk then gives an added richness to the light broth.
I'd never experimented with soft-boiled eggs so I chose to try that option. Peeling them was the challenge.
This is a wonderful dish to welcome Spring, a light supper with ingredients straight from the farmer's market.