February 22, 2009
Mirepoix au gras
The french name for the combination of carrot, celery and onion. When someone simply says “MIREPOIX” I swoon as I close my eyes and and recall the wonderful waft created in my home when I am cooking with this simple and fragrant combination.
“Mirepoix au gras” or “Matignon” includes the addition of ham or pork belly as I have pictured above. This combination can be added to THOUSANDS of soup or stew recipes to enhance the flavor.
Here is one of my favorites winter dishes including this delicious combination:
EASY 15 BEAN SOUP
- 1 Onion Chopped
- 1 Cup Carrots Chopped
- 1 Cup Celery Chopped
- 2 TBS Olive Oil
- 1 Good Quality Ham Steak Chopped
- 2 Cans of Chopped Tomatoes
- 2 Boxes of Chicken or Vegetable Stock
- To taste- Basil, Oregano, Pepper (Hold off on the salt…the ham adds a lot)
- 1 Bag of 15 bean mixture
- Rinse and Soak Beans Overnight
- Saute Carrots, Onion, Celery, Oregano, Basil, Pepper in olive oil until soft…Add Ham and saute a few additional minutes
- In a stock pot add Chick Stock, Soaked Beans, Tomatoes, and Mirepoix au gras
- Bring to Boil, turn down and simmer for 2 hours, stirring occasionally
- Serve with a slice of Artisan Bread and top with fresh Parmesan
- Note: For a slightly thicker soup, you can mash with a potato masher before serving.
Simply enjoying these hearty meals before we pull out the grill again! Bon Appetite!
Down home friends and what they say...
Yum! Hearty, easy and nutritious - love that you soak the beans overnight; it gives them a chance to “sprout” which releases all kinds of nutrients that we can more easily digest and absorb! I’ll have to try this one soon…
Teresa Sheeley said:
I love your blog!!! My maman is franco-american and we had this dish a lot on Sundays with fresh homemade bread. By looking at your photo I can smell the aromas right now.
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