Blond Soffritto Base

Name: Blond Soffritto Base
Yield: Makes about 4 cups
Ingredients: 5 ribs celery, coarsely chopped; 3 carrots, coarsely chopped; 2 cups minced onion; 1/2 cup plus 2 tablespoons extra-virgin olive oil

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

Source: The Martha Stewart Show, Episode 5132

Makes about 4 cups

Yield

Ingredients

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

Directions

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. 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.

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Reviews

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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.
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