A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.
The liquid left after cooking vegetables, poultry, meat or fish in water; used as the base for soups and sauces.
A clear soup, stronger than broth, yet not so strong as consommé, which is "reduced" soup.
broth made by cooking vegetables or meat in water
stock or broth that forms the basis of soups and sauces, very often dried into compact form (cube or granules)
Dry consommé chicken, beef, shrimp or vegetables. Granulated or in cubes normally used to add flavor to any dish.
A seasoned broth or stock produced by cooking meat, vegetables or fish in liquid and straining out all particulate matter. Used as a base in many recipes.
a clear soup made by cooking meat-similar to a stock.
a haitian soup traditionally cooked on sunday
Reduced meat stock.
A clear soup made by cooking meat, usually beef, together with vegetables and seasonings, and then straining the resulting stock. It can also be prepared from bouillon granules or bouillon cubes.
A clear, seasoned soup usually made from beef or chicken, vegetables and seasonings; also obtained by dissolving a bouillon cube or envelope in boiling water.
Any broth made by cooking vegetables, poultry, meat or fish in water. The liquid that is strained off after cooking is the bouillon, which can form the base for soups and sauces.
A base for soup and sauces made by cooking vegetables, poultry, meat, or fish in water, then straining. Also known as broth or stock. Recipe: Roasted Turkey Carcass Broth
It is the French word for broth. It is a clear soup made from cooking meat, vegetables, poultry, or fish in water. The liquid that is strained after cooking is the bouillon, which can form the base for soups and sauces.
It is a clear seasoned broth, a base for soup and sauces made by cooking vegetables, poultry, meat, or fish in water, then straining. Also known as broth or stock.
A clear soup made from poultry, beef or veal, with vegetables, seasoning and liquid.
A clear soup stock not as strongly flavored as broth. it is usually clarified.
Consommè, unclarified, or beef broth, veal broth.
Meat broth, usually beef, building the base for many soups, as a soup in itself or as consomee when clarified (see clarified)
A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces.
Clear soup made by boiling meat in water.
Powder of dehydrated beef, chicken or vegetable stock. Usually packed in cubes which if dissolved in hot water make stock.
A flavor-concentrated powder of dehydrated beef, chicken or vegetable stock. Dehydrated bouillon must be dissolved in a hot liquid before using.
clear delicately seasoned soup usually made from lean beef stock.
Bouillon, in French cuisine, is simply a broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of Mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones in boiling water.