Mirepoix, Sofrito, Battuto, Holy Trinity and Other Humble Beginnings

This is why I started this website...I'm totally dum dum when it comes to recipes with items I've never heard of before. Have you ever heard of mirepoix? Or any of the other Humble Beginnings?

I was checking out Trader Joe's website and came across this Trader Joe's potato soup recipe with an ingredient: a package of mirepoix. So what is mirepoix? First and foremost it's the French version of humble beginnings and like all the humble beginnings it's a blend of vegetables that are finely chopped and sautéed, but they can be used whole in slow simmered stocks. Mirepoix is the combination of onions, celery and carrots.

When chopping, be very particular to keep each piece as uniform as you can to ensure even cooking, whether you are steaming or browning them for a sweeter, heartier flavor.

The Italian Battuto is what their flavor base is called before it's cooked and becomes a soffritto with the same vegetables as the mirepoix, but Italian cooks add parsley leaves, garlic, fennel or sometimes finely diced cured meats like pancetta or prosciutto.

Spain's sufrito has tomatoes, onions and peppers, maybe a little garlic.😉

Germans Suppengrun has carrots, leeks and celery root. Some say the leeks and celery root have more flavor than celery and onions. Poland on the other hand will use Germany's suppengrum but add some cabbage into the mix.

Holy Trinity is the United States version of Humble Beginnings originating in New Orleans. It consists of onions, celery and green peppers. Add these vegetables to your brown roux with a dash or two of cayenne spice and you'll have a flavorful base to any Cajun or Creole dish.