BLOND SOFFRITTO BASE

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Blond Soffritto Base image

This aromatic soffritto is used to make Yellow-Pepper Soup from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 4 cups

Number Of Ingredients 4

5 ribs celery, coarsely chopped
3 carrots, coarsely chopped
2 cups minced onion
1/2 cup plus 2 tablespoons extra-virgin olive oil

Steps:

  • Place celery in the bowl of a food processor; process until minced (you should have about 1 cup). Repeat process with carrots (you should have about 1 cup).
  • Heat oil in a large saucepan over medium-high heat. Add celery, carrot, and onion; cook, stirring occasionally, until mixture is no longer steaming and vegetables are caramelized, about 1 hour.

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