Cream of White Mirepoix Soup
Serving Size: 4
Preparation Time: 0:30
Ingredients
- 4 tbs. butter
white mirepoix*:
- 2 small onions—diced
- 1 cup celery—diced
- 2 each leek white part—washed
- 3 tbs. flour
- 3-1/2 cups milk—mixed
- 1/2 cup cream light—optional
- salt and white pepper—to taste
Preparation
- Melt butter in a heavy pot.
- Peel and dice or chop the mirepoix, which are celery, onion and the white part of leek. In this soup we use double the amount as it is the main ingredient.
- Cook slowly to sweat the mirepoix. When they are soft, add flour and stir.
- Add the liquid, bring to a boil with stirring, simmer 10 minutes.
- purée. Season to taste.
- Add the cream.
*mirepoix means thousand pieces
Steve's #20 Recipes:
- Cream of White Mirepoix Soup
- Cream of Mushroom Soup
- Cream of Asparagus Soup
- Cream of Cauliflower and Pea
- Cream of Potato and Leek
- Bean and Bacon Soup
- Purée of Peas with Ham
- Purée of Lentil Soup with Smoked Sausage
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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