Mirepoix is a classic blend of chopped carrots, celery, and onions used as a flavoring agent in many French soups, stews, and sauces. Proportions vary - a common standard is two parts onion, one part carrot, and one part celery. Despite selflessly offering their flavors, the mirepoix is normally removed before serving.
What waste! What tragedy!
The components of mirepoix are some of the cheapest fresh vegetables you can find, and are time-tested complements to each other. This inspired me to make a soup which let's them take center stage, and preserved the high fiber and nutrient content of the vegetables.
This soup plays with the proportions a bit (okay, a lot): an entire bunch of celery, 2 pounds of carrots, and one onion. After being cooked and blended together, you'll end up with a big batch of delicious soup with a low calorie content - 1/6 of the recipe (which is a big, heaping bowl!) is only 130 calories, with 6.2 grams of fiber, 8.7 grams of protein, and 1390 mg of potassium! Woah!
To make it a meal, serve with fish and warm, crusty bread for dipping. This is a very versatile soup, and you can experiment with different spice combinations depending on your preferences. It's great as leftovers reheated in the microwave.
Enjoy!
What waste! What tragedy!
The components of mirepoix are some of the cheapest fresh vegetables you can find, and are time-tested complements to each other. This inspired me to make a soup which let's them take center stage, and preserved the high fiber and nutrient content of the vegetables.
This soup plays with the proportions a bit (okay, a lot): an entire bunch of celery, 2 pounds of carrots, and one onion. After being cooked and blended together, you'll end up with a big batch of delicious soup with a low calorie content - 1/6 of the recipe (which is a big, heaping bowl!) is only 130 calories, with 6.2 grams of fiber, 8.7 grams of protein, and 1390 mg of potassium! Woah!
To make it a meal, serve with fish and warm, crusty bread for dipping. This is a very versatile soup, and you can experiment with different spice combinations depending on your preferences. It's great as leftovers reheated in the microwave.
Enjoy!
Soupe de Mirepoix
Serves 6 - 8
2 lbs carrots, chopped into 0.5 - 1 inch pieces
1 bunch (1 - 1.5 lbs) celery, chopped
1 medium onion, chopped
8 cups beef (or chicken, or vegetable) broth
3 cloves garlic, peeled
2 tsp salt
2 tsp black pepper, ground
1 bay leaf
Optional garnishes: rosemary, olive oil, balsamic vinegar, hot sauce, or crumbled goat cheese
Serves 6 - 8
2 lbs carrots, chopped into 0.5 - 1 inch pieces
1 bunch (1 - 1.5 lbs) celery, chopped
1 medium onion, chopped
8 cups beef (or chicken, or vegetable) broth
3 cloves garlic, peeled
2 tsp salt
2 tsp black pepper, ground
1 bay leaf
Optional garnishes: rosemary, olive oil, balsamic vinegar, hot sauce, or crumbled goat cheese
- Place carrots, celery, and onion in a slow cooker or stock pot. Add broth until vegetables are barely covered. Stir in garlic, salt, and pepper. Add bay leaf to the pot.
- If using a slow cooker, cook on low for 8 hours or high for 4 hours. If using a stovetop, bring soup to a boil, then turn down to a simmer for about one hour.
- Either way, stir occasionally. When carrots can be easily pierced by a fork, remove soup from heat. Discard bay leaf.
- Using an immersion blender or food processor, puree soup until smooth.
- Serve with garnishes of your choosing.
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