Steps to Prepare Any-night-of-the-week Keep a Stock for Breakfast (Carrot Soup Base)

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, keep a stock for breakfast (carrot soup base). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Keep a Stock for Breakfast (Carrot Soup Base) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine 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 cook that.

The ingredients needed to make Keep a Stock for Breakfast (Carrot Soup Base):

1. Prepare 2 large Carrots
2. Make ready 1 large Onion
3. Get 2 small Potatoes
4. Prepare 1 tbsp Vegetable oil
5. Take 3 ☆ Consommé bouillon cubes
6. Get 300 ml ☆ Water

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.

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