Keep a Stock for Breakfast (Carrot Soup Base)

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, keep a stock for breakfast (carrot soup base). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Keep a Stock for Breakfast (Carrot Soup Base) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Keep a Stock for Breakfast (Carrot Soup Base) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook keep a stock for breakfast (carrot soup base) using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Keep a Stock for Breakfast (Carrot Soup Base):
  1. Take 2 large Carrots
  2. Get 1 large Onion
  3. Make ready 2 small Potatoes
  4. Prepare 1 tbsp Vegetable oil
  5. Make ready 3 ☆ Consommé bouillon cubes
  6. Get 300 ml ☆ Water

Steps to make Keep a Stock for Breakfast (Carrot. Place the carrot greens on the stems in a colander or bowl and rinse well to remove excess dirt. Simmer the broth: Add the carrot greens, onion, celery, garlic, bay leaves, water, salt and pepper, and any other optional vegetables, herbs, and spices to a large soup pot. Warm the olive oil in a large non-stick deep pan to a moderate temperature and add the onion, garlic, celery and carrots, dried basil (if using instead of fresh) plus seasoning.

Steps to make Keep a Stock for Breakfast (Carrot Soup Base):
  1. Thinly slice the carrots into half-moons, and thinly slice the onion and potatoes. All ingredients should be 5 mm thick.
  2. Heat vegetable oil in a frying pan on medium heat, add the vegetables from Step 1, then sauté for about 2 minutes.
  3. Once the vegetables are coated in oil, cover with a lid, reduce to low heat, then slowly cook for about 10 more minutes. Stir occasionally to prevent burning.
  4. Remove the lid, add the ☆ ingredients, cook on medium heat, and simmer until the liquid has reduced by 1⁄3.
  5. Remove from heat and allow the mixture to cool.
  6. Once it has cooled, pour in a food processor, and process until puréed.
  7. Put it in a bag to stock in the freezer. It's all ready to use as soup stock.
  8. Whenever you want to use it, break off about 1⁄3 of the frozen stock, put it in a pot, add a bit of water and heat until it melts, then add milk. Once it comes to a boil, season with salt and pepper to taste.
  9. Finish with a dab of butter, transfer to a bowl, and serve.
  10. When making one serving, break off a bit of the stock, put it into a mug cup, add water and milk, then heat it in the microwave. Add butter to finish.

Simmer the broth: Add the carrot greens, onion, celery, garlic, bay leaves, water, salt and pepper, and any other optional vegetables, herbs, and spices to a large soup pot. Warm the olive oil in a large non-stick deep pan to a moderate temperature and add the onion, garlic, celery and carrots, dried basil (if using instead of fresh) plus seasoning. Allow the vegetables to soften slightly before adding the bay leaf and pouring in the bone broth or vegetable stock. Cook until the potatoes and carrots are soft and puree in a blender or food processor. Serve with lots of freshly ground black pepper, spoon of creme fraiche and some crusty bread.

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