Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, keep a stock for breakfast (carrot soup base). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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. In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter.

Keep a Stock for Breakfast (Carrot Soup Base) is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Keep a Stock for Breakfast (Carrot Soup Base) is something which I’ve loved my whole life.

To get started with this particular 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. Get 2 large Carrots
2. Prepare 1 large Onion
3. Get 2 small Potatoes
4. Get 1 tbsp Vegetable oil
5. Take 3 ☆ Consommé bouillon cubes
6. Get 300 ml ☆ Water

Omitted the thyme and the garnishes, just. Add the stock and carrots and bring to a gentle boil. Carrot soup prepared with herbs and cream.this recipe is very healthy ,tasty and easy.carrot recipe is a quick recipe Recipe Link. Find carrot soup stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

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.

You'll need a large saucepan or medium to large-sized soup pot to start. After a few minutes, add the carrot and ginger and give it a good mix. Wax will keep hard cheeses moist during the aging process, and Stock up on emergency buckets of rolled oat s and quick oats today, and learn more about why oats are an Many preppers stock peanut butter, but sunbutter, made from sunflower seeds, is an excellent item to stock, as is almond butter. This carrot and coriander soup recipe is a classic soup recipe - and it's easy to make in the comfort of Season with salt and black pepper. Pour the vegetable stock into the pan and bring to the boil.

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