Every sexy soup, stew & sauce starts here

Just like Christina Aguilera did in 2006 (what a year), we’re going back to basics this morning and taking things back to where all amazing soups and stews start, mirepoix. What’s mirepoix we hear you say? Girl, we got you.

Mirepoix, pronounced meeeer-pwah, is the delicious combination of finely chopped celery, onions, and carrots. Fun fact: Mirepoix dates back to 18th century France and is named after the aristocratic employer of the cook credited with creating it. From France, genius of mirepoix spread all over the damn world, in fact, you may see it named differently and in slight variations, depending on your recipe. It’s sofrito in Spain, sofritto in Italian, The Holy Trinity in Creole cooking, and Suppengrün in German—you see? Everyone’s using it, so why aren’t you? Weekend task: make a ton of mirepoix and freeze to use in bolognase sauce, chicken noodle soup, and boeuf bourguignons of the future.

Mirepoix 101

1 large carrot
1 onion
1 celery rib

Slice and chop onions thinly and then coarsely cut up the celery and peeled carrots. Saute in olive oil for 2 minutes and you’re ready to go! It’s that easy. Now what? Well, here’s a couple of cues…

Fat Cheek’s Ox Tongue & Cheek Stew via Good Food Channel

For the beef cheeks
4 x 375g/13oz beef cheeks (available from traditional butchers), trimmed
750ml/1 pint 7fl oz red wine
2 carrots, peeled, roughly chopped
1 large onion, peeled, quartered
4 sticks celery, roughly chopped
1 leek, roughly chopped
4 garlic cloves
4 fresh bay leaves
1 sprig fresh thyme
10 black peppercorns
1 star anise
2 tsp olive oil
1 tsp tomato purée
1 tsp plain flour
Salt and freshly ground black pepper
Continues here


Mimi’s Chestnut Soup with Tapioca Pearls

1/2 pound/ 230 g whole, peeled and cooked chestnuts (for the soup)
1/4 cup/ 60 g cooked peeled chestnuts (chopped, to sprinkle on soup)
3 cups/ 750 ml chicken stock (or vegetable)
2 tbsp unsalted butter
1/2 tsp ground nutmeg
1 onion (sliced)
3 tbsp of small tapioca pearls
Salt & pepper for seasoning
Crème fraîche for serving (1 tbsp per bowl)
A small handful of finely chopped parsley

In a large pot, melt the butter on a medium heat and fry the onions
for 2 minutes. Add the chestnuts, continue frying for 1 minute, then
add stock, nutmeg, salt and pepper. Bring to a soft boil and turn down
the heat, cover and simmer for 20 minutes. Let the soup cool slightly,
then transfer to a food processor to smooth all the ingredients into a
velvety soup. Return to pot, add the tapioca and cook for 15 minutes
on a low heat (or until the tapioca becomes translucent). Serve in
individual bowls with a teaspoon of chopped chesnuts, a big spoon of
crème fraîche and parsley.


Seth’s Chicken & Butternut Squash Chili via Hungry Healthy Girl

1 tbsp extra virgin olive oil
1 red bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 butternut squash, cubed (or 5 cups)
2 chicken breasts
1 (15 oz.) can diced tomatoes
1 tbsp chili powder
2 tsp cumin
2 tsp paprika
1/2 tbsp cinnamon
1 tsp salt plus more to taste
4 cups chicken broth, vegetable broth or water
salt & pepper to taste

Heat in a med skillet over med-high heat. Saute onion and red bell pepper for about 5-7 mins or until soft. Add garlic and cook for another 1-2 mins.
Add onion, garlic and pepper along with all other ingredients into the crockpot.
Stir all ingredients around to combine. Cook on high for 3-4 hours or low for 6 hours.

Also check the stories Soup Style for our fave soups and Meat Matters for some amazing stews! Well that’s the weekend sorted! Have a good one! Pippa@sousstyle.com