A mirepoix is traditionally a roughly chopped vegetable mixture of onions, carrots, and celery, in a ratio of two parts onions, one part carrots, and one part celery. Raw, roasted or sautéed with butter or olive oil, mirepoix is the flavor base for a wide range of stocks, soups, stews and sauces.
I recently learned a new technique for making and using it in a soup, and it occurred to me that we can do up a big batch of it and freeze it for “instant” use later.
Roughly chop enough carrots and celery for 1 cup of each, and chop 2 cups of onion.
Put 2 tablespoons of olive oil in a large saute pan on medium high heat. Add the carrots and give them a good, hard sear. Reduce the heat to medium and add the onions and celery. When the onions start to caramelize add 1 1/2 cups of reduced sodium chicken broth. Simmer until the carrots are tender.
Dump the whole thing into your food processor and puree until smooth.
Spoon the puree into an ice cube tray and freeze until needed.