Mirepoix is the French word for a simple veggie broth, but this is not that.
Last summer, I had a bunch of butternut squash from my garden and I wanted to make soup with it. Canned veggies are perfect for soup because most of the cooking is already done, so it’s basically heat, blend, and serve. But there was a problem: all the recipes called for some onion, carrots, celery, and chicken broth, and I didn’t have any of that in a jar.
So I made some. I used the longest processing time for the veggies I added and then added five minutes to be safe, because you really can’t overcook something that’s going in a blended soup and botulism is to be avoided at all costs.
- 2 lbs each carrots, onions, and celery; some of the carrots I used were heritage colours
- Water, about six litres
- Around 1 tbsp salt per six litres of water
- Herbs to taste: I used thyme and sage
Put it all in a stock pot. Boil until just soft. DO NOT STRAIN. Ladle into sterilized, hot jars, leaving 1 inch head space, and process for 45 minutes at 11 pounds of pressure. See here (link forthcoming) for more on pressure canning.
Option 2: Instead of boiling it all in water, boil it in freshly-made chicken broth.
My standard winter weekday Random Orange Vegetable Soup includes one jar of mirepoix, one jar of straight chicken or veggie broth, and one or two jars of orange vegetables. My preference is one jar butternut squash and one jar sweet potato. I strain the liquid from the orange vegetables before adding them. Stick-blend and heat through, set out sandwich fixings for your teens to make their own, and dinner’s ready in ten minutes flat. It works even on Girl Guides night!