Mirepoix Soup

By 11650

Ingredients

• Serves 4
• 2 tablespoons unsalted butter or olive oil
• 2 large onions, chopped
• 3 celery stalks, chopped
• 1 lb. carrots, chopped
• Kosher salt and freshly ground black pepper
• 2 bay leaves
• 2 thyme sprigs
• 1 1/2 quarts vegetable stock or water
• 1 cup heavy cream (optional)
• 1 grated carrot
• Celery leaves or mizuna for garnish

Preparation

Step 1

Heat the butter in a medium saucepan over medium-high heat until hot. Stir in the onions, and cook until pale golden, about 5 minutes. Stir in the celery stalks, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook, stirring, until the celery is translucent, about 4 minutes. Stir in the bay leaves, thyme sprigs, and stock, and bring to a boil. Reduce the heat to a simmer, and cook until the carrots are very tender, about 25 minutes.

Puree the soup in batches using a blender, then stir in the cream, if using. Season the soup to taste with salt and pepper, and serve, garnished with the grated carrot and celery leaves.