French for Leftovers

I'm sure I was in my twenties before I ever heard the word "mirepoix." To me, it was celery, onions, and carrots--the first things to be chopped before making soup or stew. As my culinary vocabulary improved, so did my cooking skills, and I learned that starting with a basic mirepoix can lead to delicious rewards--even with leftovers.
Last night, we didn't really plan for dinner and probably could have just snacked our way through the evening. Instead, I found what I could in the refrigerator and came up with a satisfying soup for a cold winter's night. Of course, it began with a mirepoix.
I sautéed chopped celery, onions, and carrots with a clove of fresh minced garlic in some extra-virgin olive oil. Next I added some chicken broth, a chopped Yukon Gold potato, and a little of Colonel De's Cowboy Rub. (The rub is a blend of chili pepper, garlic, onion, cilantro, cumin, oregano, basil, cinnamon, cloves, and cayenne available at Colonel De's Gourmet Herbs and Spices at Findlay Market. I like it because it doesn't include salt yet adds plenty of flavor.) Next I added some leftovers from the fridge: a chicken sausage, sliced, and a few tablespoons of sauerkraut. (You can see why I didn't need to add additional salt). I let everything simmer for about 45 minutes, and then we enjoyed our meal in a bowl.
You know, soup is really easy when you start with a mirepoix. Now I need to find a fancy-schmancy word for "leftovers." Any ideas?

Suppengrün!

The French have Mirepoix---the culinary combination of onions, carrots, and celery that is used as the basis for so many delicious stews, soups, and sauces. Some people call it the "Holy Trinity" of cooking. Now, in celebration of German Heritage Week at Daisy Mae's Market, I'd like you to meet the German version...Suppengrün.
Suppengrün means "soup greens" and generally consists of leeks, carrots, and celery root. Like mirepoix, this German threesome is often used like herbs to impart strong, hearty flavors in soups and sauces. The Germans keep these cold climate roots on hand because of their long shelf life and because they adapt so easily to many traditional recipes. It's common to find the trio sold together in a small bunch...sometimes the bunch also includes parsley, onions, or even thyme. The suppengrün may be boiled to make a stock, or it may be chopped and browned or pureed for a sauce.
This week at Findlay Market we will have baskets of suppengrün ready for you. It seems like a good time to try a new recipe for soup or sauce...and what better way to start than with this touch of Germany.
Auf Wiedersehen bis morgen!