Best Quick And Easy Mirepoix Soup Recipes

MIREPOIX SOUP

Mirepoix Soup image

Provided by Three Many Cooks

Yield 4

Number Of Ingredients 5

Ingredients

1 pound each: onions (2 large), peeled and cut into large chunks, carrots, tops trimmed and cut into large chunks, celery root (1 medium) peeled and cut into large chunks.
3 tablespoons olive oil
2 teaspoons dried thyme leaves
Salt and ground black pepper
5 to 6 cups chicken or vegetable broth

Steps:

Toss vegetables on a rimmed baking sheet with oil, thyme and a sprinkling of salt and pepper. Place on the bottom rack of a cold oven and heat oven to 425 degrees. Roast vegetables, stirring once or twice, until golden-brown and tender, 25 to 30 minutes.
Working in batches, place vegetables in a blender, adding enough broth to puree until silky smooth. Transfer to Dutch oven and heat through. Serve.

MIREPOIX

Mirepoix image

This is Chef Gabriel Claycamp's (of Culinary Communion) recipe for basic mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance, and is a mixture of 50% onion, 25% carrot, and 25% celery. Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics. Recipe posted with permission.

Provided by Julesong

Categories Stocks

Time 15m

Yield 1 pound mirepoix

Number Of Ingredients 3

Ingredients

1/2 lb chopped onion
1/4 lb chopped peeled carrot
1/4 lb chopped celery

Steps:

Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
Beef: stock in about 15-20 hours.
Pork: stock in about 12-15 hours.
Chicken: stock in about 5-7 hours.
Vegetable: stock in about 2-4 hours.
Fish: stock in about 45 minutes.

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