Mirepoix and Leftovers Soup INGREDIENTS INGREDIENTS • 1 medium onion, about 8 ounces • Leftover meat or protein (roasted • 1 large carrot, about 4 ounces chicken, ham, etc.) • 2 celery ribs, about 4 ounces • Any hardy greens you have around, like • 1 tablespoon butter spinach, chard or kale • Canned corn (liquid included) INSTRUCTIONS • Leftover potatoes or rice (I used roasted potatoes) • Prepare your vegetables. Scrub and • 4 tbsp soy sauce rinse carrots and celery. Trim root ends • Juice from 1 lemon (about 3 tbsp) and tips. • 8 cups of water • Chop your vegetables. Roughly chop • Salt and pepper to taste onions, carrots, and celery according to your recipe. Use a smaller size for INSTRUCTIONS sautéed recipes, a medium size for soups or stews, and a larger size for • When the mirepoix has softened and stock or broth. looks translucent, deglaze the pan by • Cook your vegetables. Melt butter in a adding the soy sauce and the lemon sauté pan or skillet over medium-low juice. heat. Add vegetables, adjusting heat • Now add everything else except for the to keep them from browning. Cook, water. stirring occasionally, until soft and • Stir everything around to incorporate. translucent, about 10 minutes. • Add the water, bring to a boil, then reduce the heat to medium-low and let Mirepoix (pronunciation: meer-PWAH) is simmer for 20 min. the aromatic flavor base made by lightly • Taste, and add salt and pepper as you cooking onions, celery, and carrots. The see fit. vegetables are cooked slowly in butter or oil in order to coax out the flavors without browning or caramelizing them. FORTWHYTE.ORG.