Blond Soffritto Base Recipes
BLOND SOFFRITTO BASE
This aromatic soffritto is used to make Yellow-Pepper Soup from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Place celery in the bowl of a food processor; process until minced (you should have about 1 cup). Repeat process with carrots (you should have about 1 cup).
- Heat oil in a large saucepan over medium-high heat. Add celery, carrot, and onion; cook, stirring occasionally, until mixture is no longer steaming and vegetables are caramelized, about 1 hour.
BLONDE SOFFRITO BASE
This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- In a large straight-sided skillet, combine red onion, celery, and fennel. Add oil, and cook over medium heat, stirring occasionally, until the vegetables are the color of straw, about 45 minutes. Use immediately, or cool to room temperature and refrigerate for up to 1 week or freeze for up to 6 months.
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