What does soffritto do to minestrone?

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I have read some recipes for minestrone where it calls for making a soffritto before adding water. What would happen if you omitted this step and just added raw onion, carrot and celery to the boiling water, as you would do with the rest of the vegetables?



The vegetables don't need to be browned, hence it appears to me that shallow frying them is not necessary if it is followed by boiling either way.






soup minestrone







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    I have read some recipes for minestrone where it calls for making a soffritto before adding water. What would happen if you omitted this step and just added raw onion, carrot and celery to the boiling water, as you would do with the rest of the vegetables?



    The vegetables don't need to be browned, hence it appears to me that shallow frying them is not necessary if it is followed by boiling either way.






    soup minestrone







    share|improve this question









    New contributor




    Anastasia is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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      up vote
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      down vote

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      up vote
      4
      down vote

      favorite











      I have read some recipes for minestrone where it calls for making a soffritto before adding water. What would happen if you omitted this step and just added raw onion, carrot and celery to the boiling water, as you would do with the rest of the vegetables?



      The vegetables don't need to be browned, hence it appears to me that shallow frying them is not necessary if it is followed by boiling either way.






      soup minestrone







      share|improve this question









      New contributor




      Anastasia is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
      Check out our Code of Conduct.











      I have read some recipes for minestrone where it calls for making a soffritto before adding water. What would happen if you omitted this step and just added raw onion, carrot and celery to the boiling water, as you would do with the rest of the vegetables?



      The vegetables don't need to be browned, hence it appears to me that shallow frying them is not necessary if it is followed by boiling either way.






      soup minestrone




      soup minestrone






      share|improve this question









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      Anastasia is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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          A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions.



          The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a flavor base that brings a certain “heartiness” to stews and sauces.



          You can skip the step - many soups will use the raw, coarser chopped vegetables - but the results would not have the properties listed above.






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            A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions.



            The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a flavor base that brings a certain “heartiness” to stews and sauces.



            You can skip the step - many soups will use the raw, coarser chopped vegetables - but the results would not have the properties listed above.






            share|improve this answer
























              up vote
              6
              down vote













              A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions.



              The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a flavor base that brings a certain “heartiness” to stews and sauces.



              You can skip the step - many soups will use the raw, coarser chopped vegetables - but the results would not have the properties listed above.






              share|improve this answer






















                up vote
                6
                down vote










                up vote
                6
                down vote









                A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions.



                The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a flavor base that brings a certain “heartiness” to stews and sauces.



                You can skip the step - many soups will use the raw, coarser chopped vegetables - but the results would not have the properties listed above.






                share|improve this answer












                A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions.



                The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a flavor base that brings a certain “heartiness” to stews and sauces.



                You can skip the step - many soups will use the raw, coarser chopped vegetables - but the results would not have the properties listed above.







                share|improve this answer












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                answered 2 hours ago









                Stephie♦

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