Mirepoix
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25-08-2013, 03:42 PM
Mirepoix
So I'm using the pulp from my carrot and celery juice along with chopped onions to make mirepoix for my soup base. I made way too much 'cause I'm not yet able to gauge the proper amount of carrot and celery from the pulp. Can I just freeze the excess even after sautéing and just throw it in my next batch of soup? I don't see why not.

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25-08-2013, 04:29 PM
RE: Mirepoix
Sounds a lot like a Stark kinda question. He is the soup master.

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25-08-2013, 07:34 PM
RE: Mirepoix
Of course you can freeze it.

I'd never thought of using the leftover pulp from a juicer to do that. Brilliant!!

I just love making soup. I can't wait for cooler weather so I can start making them again!

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25-08-2013, 07:49 PM
RE: Mirepoix
Yes you can!

I also save parsley stems, leek tops, fresh herbs I don't use....

They look nasty -- but they hold their flavor and are fine for stock -- I strain my stocks before making soups.

I also just froze some plum pulp for making mead in a couple months.


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25-08-2013, 08:29 PM
RE: Mirepoix
I do that all the time with stuff I have too much of in the garden. Make juice, use the pulp as base for soups and sauces. Keep it in the freezer. It works with any veggie or fruit. Fruit pulp with coconut milk and curry makes a neat sauce for pork or chicken.

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25-08-2013, 08:31 PM
RE: Mirepoix
Mead... mmmmm...

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