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This aromatic soffritto is used to make Yellow-Pepper Soup from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick

The Martha Stewart Show, Episode 5132


Recipe Summary test

Makes about 4 cups


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

Rating: Unrated
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.