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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

  • yield: Makes about 4 cups




  • 5 ribs celery, coarsely chopped
  • 3 carrots, coarsely chopped
  • 2 cups minced onion
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil

Cook's Note

If not using immediately, let cool and store in an airtight container, refrigerated, up to 1 week.


  1. Step 1

    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).

  2. Step 2

    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.

The Martha Stewart Show, May 2010

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Reviews (1)

  • jayindallas 1 Jul, 2010

    Help! Today I unsuccessfully tried to make my first ever batch of soffritto. I ended up with blackened soffritto. 1 hour of cooking at medium-high was definitely too much heat for too long. How should I modify the recipe here to create a properly prepared soffritto base? Thank you.