Cream of White Mirepoix Soup

Serving Size: 4
Preparation Time: 0:30


white mirepoix*:

  1. Melt butter in a heavy pot.
  2. 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.
  3. Cook slowly to sweat the mirepoix. When they are soft, add flour and stir.
  4. Add the liquid, bring to a boil with stirring, simmer 10 minutes.
  5. purée. Season to taste.
  6. Add the cream.

*mirepoix means thousand pieces


Steve's #20 Recipes:

About Making Soups

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