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Keep a Stock for Breakfast (Carrot Soup Base)
Keep a Stock for Breakfast (Carrot Soup Base)

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We hope you got benefit from reading it, now let’s go back to keep a stock for breakfast (carrot soup base) recipe. You can have keep a stock for breakfast (carrot soup base) using 6 ingredients and 10 steps. Here is how you achieve it.

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