Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, keep a stock for breakfast (carrot soup base). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Keep a Stock for Breakfast (Carrot Soup Base) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Keep a Stock for Breakfast (Carrot Soup Base) is something that I have loved my whole life. They are nice and they look wonderful.

Here are tips for creating a stock with incredible character. When roasting chicken, add a few extra carrots and halved onions to the pan. This pureed soup of carrot with a hint of dill would make an elegant first course at a Thanksgiving feast or any other special occasion.

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

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

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

But we bet you don't make stock not because Either way, when you have something good for stock, you deal with it immediately. The practical takeaway: Keep a couple of big resealable bags or plastic containers in your freezer: Fill one. It freezes very well, so you can double or triple the recipe and keep it in the freezer. A beautiful and tasty soup made with pureed carrots and fresh dill.

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.

If fresh herbs are not available, use. This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky smooth soup that's delicious for dinner or packed up for lunch. I like to keep my carrot soup limited on ingredients to let the carrots shine, but if you want to jazz up this version a bit, curry is my favorite add-in. I had two pounds of those prepped carrots I had to use, I leveraged this recipe as a base and made it my own.

So that’s going to wrap this up with this exceptional food keep a stock for breakfast (carrot soup base) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!