1
Preheat oven to 450 degrees. Wash and dry all produce.
Halve, peel, and thinly slice shallot. Thinly slice celery. Strip thyme leaves from stems; mince leaves until you have 1 tsp. Dice baguette into ½-inch pieces.
In a small bowl, combine half the stock concentrates (you’ll use the rest later) and ¼ cup water.
4 SERVINGS: Mince thyme leaves until you have 2 tsp. Use ½ cup water.