Ingredients: 5 onions 1 head celery 3 large carrots 30 cloves garlic (smashed)
Cook onions, celery, carrots and garlic slowly, uncooked over low/medium heat until translucent. (*sweat **mire poix in oil.
7 Italian eggplants (peeled and large diced) 14 Red pepper (seeded and halved) - green bells can be substituted or 1/2 of each 2 or 3 Jalapenos (seeded and halved) - optional 14 pears (peeled, cored, and halved)
Take eggplants, peppers, and pears and coast with oil season to taste. Roast at 352 degrees until soft.
3 Tablespoons fresh Thyme 1 quart White rice or basmati cooked al dente 1-1/2 Tablespoons ground cumin 1 Tablespoon ground coriander 2 cups fresh parsley 5 heaping Tablespoons tomato paste 1/2 cup lemon juice 1/2 to 1/2 cup honey 9 quarts water 1/2 cup Salt (kosher if you have) or 1/3 cup or less if iodized
Mix **mire poix, roasted ingredients and the above and bring to a boil. Puree and strain. Salt and pepper to taste.
Note: You can add cream at finish if desired.
MAKES: 3-1/2 gallons
*Sweat: To cook slowly, uncovered, over low/medium heat with little fat until translucent.
**mire poix (mEEr-pwah) : a mixture of vegetables (usually onions, carrots, and celery, in the ratio of 2:1:1), added to stocks or sauces as a basic flavoring. Can be left plain, or browned in order to add color to a stock. Other vegetables are sometimes used, depending upon the desired flavor or colors of the finished stock.
