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  2. Mirepoix - Wikipedia

    en.wikipedia.org/wiki/Mirepoix

    In Cajun and Creole cuisine, a mirepoix or (jocularly so-called) "holy trinity" is a combination of onions, celery, and bell peppers. [citation needed] Traditionally, the weight ratio for mirepoix is 2:1:1 of onions, celery, and carrots; [1] the ratio for bones to mirepoix for stock is 10:1.

  3. Holy trinity (cooking) - Wikipedia

    en.wikipedia.org/wiki/Holy_trinity_(cooking)

    The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery. [2]

  4. Celery Soup with Bacon Croutons Recipe - AOL

    www.aol.com/food/recipes/celery-soup-bacon-croutons

    In a large saucepan, melt 4 tablespoons of the butter. Add the leeks, onions, garlic and a generous pinch each of salt and pepper and cook over moderately high heat, stirring, until softened but ...

  5. I Tried Pamela Anderson's Go-To Winter Soup Recipe, and It's ...

    www.aol.com/tried-pamela-andersons-winter-soup...

    Sauté a combination of onion, celery, carrots, potatoes, butternut squash, sweet potatoes, and garlic in extra-virgin olive oil. Once the veggies are tender, you'll season them with warming ...

  6. Dean cooks Greek Lentil Soup, also known as Fakes - AOL

    www.aol.com/dean-cooks-greek-lentil-soup...

    2 large onions, diced (yellow, sweet or red) 4 carrots, chopped into bite-sized pieces. 4 stalks celery, chopped into bite-sized pieces. sliced finely. 5 garlic cloves, crushed. 1 teaspoon, sweet ...

  7. Sofrito - Wikipedia

    en.wikipedia.org/wiki/Sofrito

    The earliest mentioned recipe of sofrito, from around the middle of the 14th century, was made with only onion and oil. [3] In Italian cuisine, chopped onions, carrots and celery is battuto, [4] and then, slowly cooked [5] in olive oil, becomes soffritto. [6] It may also contain garlic, [7] shallot, or leek. [8]

  8. Remembering Nathalie Dupree, A Southern Culinary Legend - AOL

    www.aol.com/remembering-nathalie-dupree-southern...

    We chopped our celery, carrots, and onions, sautéed them in butter, added stock, cooked everything until tender, and then brought our soups to the table to share. Some were pale yellow, others ...

  9. Coda alla vaccinara - Wikipedia

    en.wikipedia.org/wiki/Coda_alla_vaccinara

    The oxtail is parboiled and then simmered with large amounts of celery (typically 1.5 kilo of celery for every kilo of tail), carrots, and aromatic herbs. Tomatoes and red wine are added, [1] and then the mixture is cooked further with a soffritto of onions, garlic, prosciutto, pancetta and some other ingredients.