Soup du Barry
45 min · 283 kcal · Mediterranean
Mirepoix
The classic French aromatic base: onion, carrot and celery in the traditional two-one-one proportion, cut evenly and sweated gently in butter until sweet and softened. Used to start soups, stews, braises and stocks.
Instructions
- Peel 150 g of onion, halve it through the root, and cut it into even 5 mm dice. The onion is two of the four parts, so it should be the largest pile on the board.
- Peel 75 g of carrot and cut it lengthways into 5 mm batons, then across into 5 mm dice. Trim 75 g of celery, run a peeler down the ribbed back to remove the strings, and dice it to match. Keep the three vegetables in separate piles, they do not go into the pan at the same time.
- Melt 15 g of butter in a heavy-based sauté pan or small casserole over a low heat. Let it foam gently but never brown, mirepoix is sweated, not fried, and any colour on the butter carries into the finished dish.
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211kcal
3gprotein
24gcarbs
13gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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