Mirepoix: The Building Block for the Best Soups and Stews

If you’re going to build anything, you have to start with a good foundation. And, that can be said also of cooking. You have to start with a flavor base. That’s what Mirepoix (the x is silent) is, it’s the building block for the best soup and stews

So, what is Mirepoix? Well, actually, it’s not what, but who. It’s a guys name. A French aristocrat from the 17th century. No, he didn’t create mirepoix, his chef did. Well, his chef didn’t create mirepoix, he just gave it a name. It has since been incorporated into French cookbooks, that have become the basis of much cooking since. Mirepoix has existed for hundreds of years as the base for soups and stews. This chef gave it a name. That’s sad, because history has lost the name of the guy who has since been credited with the idea of creating a flavor starter. Yet, it is so important in the cooking process.

Mirepoix, is made up of two parts onion and one part each of carrots and celery. It creates a base from where to start. Other herbs, spices and ingredients will be added, but Mirepoix is the first block laid. Variations of it are found around the world. An example is The Holy Trinity in Cajun cooking. The Holy Trinity is equal parts onion, bell pepper and celery. In Italy it’s called Soffritto. Soffritto is onion, pepper and tomato, and is the base for a lot of Latin and Italian cuisine. The Eastern Europeans use onion or leaks, maybe parsnip or turnip instead of carrots and celery root or celeriac instead of celery. There are obviously geographical variations and seasonal variations. But a similar three ingredient base always is the start.

Mirepoix creates and aromatic base to start soups and stews. The aromatics are that wonderful smell when you walk into the house when someone is cooking. It’s also that delicious aroma when a plate of food is put in front of you. That first bite, full of flavor. Yes, it’s a big thing. It can be used as a base for other recipes too. An example is my stuffed poblanos (please check it out Cheesy Chorizo Stuffed Poblanos).

When cooking Mirepoix, it is important to know that we’re going to cook without caramelizing. Medium heat for a slow cook. The idea is to soften the vegetables to release their flavors. The vegetables are cut small and cooked over medium heat. Now there are choices as to what fat you’ll use to cook them in. Butter is the official choice, however, I prefer olive oil, it’s a little easier to handle, doesn’t burn as easily.

The choice of pan is controlled by whatever you’re cooking. I am not a fan of non stick, stainless steel works great for me. Preheat a pan or pot over medium heat, add the oil, when hot add the vegetables, stir to coat with the oil, lower the heat if needed so they don’t burn or stick. When soft, just add the rest of the ingredients of whatever you’re cooking.

Here are some examples; Creamy Kabocha Squash Soup and Creamy Butternut Squash Soup. Both these delicious recipes start with Mirepoix. Its a very simple step, but is so important.

So, cook and enjoy the fruits of your labors’ your soups and stews will be better for it, although, I’m sure they’re already pretty good