Bouillon (soup)

Bouillon is a clear, flavorful broth made by simmering meat, poultry, fish, or vegetables in water with a variety of other ingredients. It is a staple in many cuisines and is used as a base for many dishes, including soups, stews, and sauces.

History

The term "bouillon" was first used in France in the 17th century, and it originally referred to the broth resulting from the simmering of various meats. The word comes from the French verb "bouillir", which means "to boil". Over time, the term has come to refer to any broth made by simmering ingredients in water.

Preparation

Bouillon is typically made by simmering a combination of ingredients in water. These ingredients can include meat, poultry, fish, or vegetables, as well as herbs, spices, and sometimes wine or vinegar. The mixture is then strained to remove the solid ingredients, leaving a clear, flavorful broth.

The flavor of the bouillon can be adjusted by varying the ingredients used. For example, beef or chicken bouillon might include bones, meat, and vegetables, while vegetable bouillon might include a variety of vegetables and herbs.

Uses

Bouillon is often used as a base for other dishes, such as soups, stews, and sauces. It can also be used to cook grains, such as rice or quinoa, to add flavor. In addition, bouillon can be consumed on its own as a light soup.

Variations

There are many variations of bouillon, depending on the ingredients used. Some common types include beef bouillon, chicken bouillon, vegetable bouillon, and fish bouillon. There are also many regional variations. For example, in the Caribbean, a popular type of bouillon includes a variety of local vegetables and spices.

See also

• Broth
• Stock (food)
• Consommé
• Soup