Best Blond Soffritto Base Recipes

Soffritto recipe, the Italian way. image

Provided by Katia

Time 15m

Number Of Ingredients 4

1 medium-sized onion, peeled and diced
1 medium-sized carrots, peeled and diced
1 celery rib, diced
1-2 Tbsps olive oil, extra virgin olive oil or butter

Steps:

Wash the vegetables, peel onion, carrot, and trimmed the celery rib, and remove the leaves.
With a sharp knife, mince or finely dice the onion, carrots, and celery. Try to keep the same size and make sure you use a chopping board and handle your knife carefully.
Heat the olive oil in a skillet or in a pot over low to medium heat. 1 maximum 2 Tbsps of olive oil (or the same amount of butter) is enough. When the oil starts shimmering add the diced vegetables, and cook, stirring often.
Adjust to low heat as needed, and continue to sauté until golden, it will take from a minimum of 5-7 minutes to 20 minutes, take your time.
When the soffritto is nearly done you can add minced garlic, aromatic herbs, spices, or wine. Give a good stir, keep cooking for 1 or 2 minutes, then add the rest of the ingredients according to the recipe you want to make.

Marco Canora's Yellow-Pepper Soup image

Provided by Martha Stewart

Number Of Ingredients 8

1/2 cup Blond Soffritto Base
3 1/2 pounds yellow peppers (about 7), cored, seeded, and chopped
2 pounds Yukon gold potatoes (about 3 medium), peeled and chopped
2 fresh or dried bay leaves
Coarse salt and freshly ground black pepper
1/2 small bunch thyme, tied with kitchen twine, plus leaves for serving
1/2 cup extra-virgin olive oil (optional), plus more for drizzling
Croutons, for serving

Steps:

Heat soffritto base in a large pot over medium-high heat. Add peppers and cook, stirring to coat. Continue cooking until peppers are softened, about 3 minutes. Add potatoes and stir to combine.
Add bay leaves and enough water to cover the vegetable mixture by about 1 inch (about 9 cups); season with salt and pepper and bring to a boil. Reduce heat to a simmer and cook until pepper and potatoes are almost soft, about 30 minutes.
Crush the thyme with the flat side of a knife and add it to the pot. Continue to simmer until peppers and potatoes are completely soft, about 15 minutes more.
Remove bay leaves and thyme; discard. Working in batches, pass soup through a food mill fitted with a fine disk. Whisk in 1/2 cup olive oil, if desired; season with salt and pepper. If soup seems too thick, add a little water to thin out. Serve warm, drizzled with olive oil and garnished with croutons and thyme leaves.