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God as a Mirepoix

God as a Mirepoix

Last updated on: December 10, 2023 at 9:54 am by Chef John Politte

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God as a Mirepoix 2023-12-10T09:54:14-06:00 Chef John Politte

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God as a Mirepoix: A Chef’s Musing of the Divine Ingredients

The French term “mirepoix” refers to a mixture of diced vegetables that serves as the foundation of numerous culinary dishes. The classic mirepoix is made from onions, carrots, and celery, although variations exist with different vegetables and ratios. This fundamental mix of ingredients is simple yet essential, adding depth and complexity to a dish. Ironically, a mirepoix has also been called the “Holy Trinity” in some cultures.

Similarly, it is possible to conceive of God as a mirepoix – a fundamental element that establishes the basis of our comprehension of the divine. Each of the three primary components of a mirepoix can be used to relate to God in the following ways:

Onions: The Essence of God

Onions are the heart of a mirepoix, providing a strong and distinct flavor that permeates the dish. Likewise, the essence of God is omnipresent, existing in all things and providing the foundation for our understanding of the divine. The essence of God can elicit strong emotions and feelings of awe and wonder, similar to how onions can sometimes make us cry.

Carrots: The Love of God

Carrots add a touch of sweetness to a mirepoix, balancing out the strong flavors of the onions. Similarly, the love of God is a sweet and comforting presence that balances out the more challenging aspects of the divine. It is this love that provides us with hope and sustenance during difficult times.

Celery: The Wisdom of God

Lastly, celery contributes a subtle but significant flavor to a mirepoix, bringing depth and complexity to the dish. Similarly, the wisdom of God brings depth and complexity to our understanding of the divine. The wisdom of God enables us to navigate the complexities and challenges of life and guides us toward a more profound and fulfilling experience of the sacred.

Combining the Components of the Mirepoix

Just as a mirepoix is greater than the sum of its parts, so too is our comprehension of God. By combining God’s essence, love, and wisdom, we begin to develop a more complete picture of the divine. The essence of God provides a foundation, the love of God sustains us, and the wisdom of God guides us towards a more fulfilling experience of the divine.

Sweating the Mirepoix

In order for the mirepoix to begin building the foundation of the dish, you need to add it to some fat and start the process of “sweating” it. Sweating is a culinary term for cooking something (usually vegetables) over low heat in some fat, to release the liquids and soften them.

I like to think that mixing the three components of our spiritual mirepoix-the essence, wisdom, and love of God, requires some sweating to bring out the full potential of the mirepoix, and Jesus’s sacrifice of the crucifixion, and his resurrection allows us to receive God’s grace through his sweat.

To Summarize

There are numerous variations of a mirepoix, and likewise, there are many different approaches to understanding God. Some may emphasize differing aspects of the divine or add their own unique components to the mix. However, the fundamental idea remains the same: just as a mirepoix forms the foundation of many delightful dishes, God serves as the foundation of our understanding of the divine.

Below is a wonderful recipe that makes use of the mirepoix to add depth of flavor, and build a foundation for the dish. I hope you enjoy it! Peace to all!

Chicken Pot Pie Soup

Ingredients

4 ribs of celery, medium dice
3 carrots, medium diced
1 onion, medium dice
6 ounces white mushrooms
½ pound butter
2 Tablespoons poultry seasoning
Salt and pepper as needed
½ pound flour
1-quart chicken stock
2 cooked potatoes, medium diced
2 cups cooked chicken meat
1 cup heavy cream
1 cup frozen peas
2 cooked puff pastry squares

Method

In a large stockpot, melt the butter over medium heat and add the carrots, onions, and celery (mirepoix).
Sauté the vegetables until they begin to sweat and turn a brownish color
Add the poultry seasoning, salt, and pepper, continuing to stir. Add the mushrooms and cook until tender
Turn the heat to low, add the flour, and stir well into the mixture to make a roux.
Continue to cook and stir the roux until it becomes the consistency of peanut butter and does not stick to the sides of the pot
Add the chicken stock and blend well with a whisk to distribute the roux and allow the liquid to thicken.
Add the cooked chicken and the diced potato, continuing to stir as the soup thickens. If the heat needs to be turned up temporarily, that’s okay; just be sure to stir and keep it from burning.
Add the heavy cream and continue to stir.
When the soup is at the consistency you want, turn it to low, add the peas, and stir well.
Cover and let simmer for 10 minutes

Dice one of the puff pastries and stir it into the soup, then cut the other one into quarters, and top each bowl of soup.

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About Chef John Politte

I have dabbled in the culinary world for the last 40 odd years as a chef, bartender, bouncer, dishwasher, waiter, multi-level manager, teacher, media personality, food journalist, food photographer, online seasonings and spice shop curator, podcaster and cookbook author. I enjoy using my humor, wisdom, and experience to entertain and teach the curious among us. You can read more about the author here.

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