Phew! Saved by the fear of internet-mob-justice!
Oh well. Moving on.
The combination of onions, carrots and celery, however is called the holy trinity of french cooking because of their aroma. And trust me when I tell you, it’s one heady, mind-numbing, salivating aroma. It was beautiful.
Now, traditionally, the mirepoix base (by which I mean, the onion-carrots-celery combo), is used as a broth enhancer. But, why waste something healthy and delicious, I ask you? Quite pointless to remove all that healthy fibre, in my opinion. Here’s the recipe!
Ingredients (serves 4)
2 carrots, peeled and diced into cubes
1 large onion, peeled and diced
2 large sticks of celery, diced into cubes
1 1/2 cups chicken broth (or plain water)
1/2 cup milk
4 garlic cloves, crushed
1 tbsp butter
1 tbsp pepper powder
- Peel and chop your ingredients.
- Heat your saucepan with the butter and add the carrots, onions, celery, bay leaf and cloves. Fry on medium heat.
- Once the onions have turned translucent and the celery has wilted down, add the chopped garlic, pepper and salt. Fry until the garlic softens.
- Add the broth, bring it to the boil and let it simmer for five minutes, keeping your saucepan covered.
- Turn the heat off and strain the mixture. Transfer the water back into the saucepan and the cooked vegetables and spices into the blender.
- Puree the remains and put half the quantity back into the saucepan. Reserve the rest of the puree to make cutlets (recipe out next!)
- Add milk, season with salt and bring the mixture in the saucepan back to a boil for two minutes. Serve with a dollop of cream or butter and a side of toast!
Want this soup to last you a while? Skip the milk and transfer the puree and broth mixture into an airtight container. Freeze it and use within the week!
Use full fat milk for best results. And if you’re not watching your waist, indulge in fresh cream instead of the milk.
Always check the salt content after you add the milk.