Bouillon (soup): Difference between revisions

Latest revision as of 10:50, 15 February 2025

A clear, seasoned broth made by simmering meat, fish, or vegetables in water

Bouillon is a savory liquid made by simmering meat, fish, or vegetables in water. It is often used as a base for soups, sauces, and gravies. Bouillon is known for its rich flavor and is a staple in many culinary traditions around the world.

Preparation[edit]

Bouillon is typically prepared by simmering the main ingredients—such as beef, chicken, or vegetables—in water. The process extracts flavors, nutrients, and gelatin from the ingredients, resulting in a flavorful broth. Seasonings such as salt, pepper, herbs, and spices are often added to enhance the taste.

Ingredients[edit]

Meat or Fish: Common choices include beef, chicken, fish, or shellfish.
Vegetables: Onions, carrots, celery, and leeks are frequently used.
Herbs and Spices: Bay leaves, thyme, parsley, and peppercorns are popular additions.

Cooking Method[edit]

The ingredients are placed in a large pot and covered with cold water. The mixture is brought to a boil, then reduced to a simmer. The broth is cooked for several hours, allowing the flavors to meld. Once cooked, the bouillon is strained to remove solids, leaving a clear, flavorful liquid.

Uses[edit]

Bouillon is versatile and can be used in a variety of dishes:

Soups: It serves as a base for many types of soup, such as chicken soup or vegetable soup.
Sauces: Bouillon can be reduced to create rich sauces for meats and vegetables.
Cooking Liquid: It can be used to cook grains like rice or quinoa, infusing them with flavor.

Cultural Variations[edit]

Bouillon is known by different names and prepared in various ways across cultures:

In France, it is often referred to as "bouillon" or "consommé" when clarified.
In Italy, it is known as "brodo" and is used in dishes like risotto.
In Japan, a similar preparation is called "dashi," made with kombu and bonito flakes.

Gallery[edit]

Related pages[edit]

@@ Line 1: / Line 1: @@
-'''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.
+{{short description|A clear, seasoned broth made by simmering meat, fish, or vegetables in water}}
-== History ==
+'''Bouillon''' is a savory liquid made by simmering [[meat]], [[fish]], or [[vegetables]] in water. It is often used as a base for [[soups]], [[sauces]], and [[gravies]]. Bouillon is known for its rich flavor and is a staple in many culinary traditions around the world.
-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 prepared by simmering the main ingredients—such as [[beef]], [[chicken]], or [[vegetables]]—in water. The process extracts flavors, nutrients, and gelatin from the ingredients, resulting in a flavorful broth. Seasonings such as [[salt]], [[pepper]], [[herbs]], and [[spices]] are often added to enhance the taste.
-== Preparation ==
+===Ingredients===
+* '''Meat or Fish''': Common choices include [[beef]], [[chicken]], [[fish]], or [[shellfish]].
+* '''Vegetables''': [[Onions]], [[carrots]], [[celery]], and [[leeks]] are frequently used.
+* '''Herbs and Spices''': [[Bay leaves]], [[thyme]], [[parsley]], and [[peppercorns]] are popular additions.
-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.
+===Cooking Method===
+The ingredients are placed in a large pot and covered with cold water. The mixture is brought to a boil, then reduced to a simmer. The broth is cooked for several hours, allowing the flavors to meld. Once cooked, the bouillon is strained to remove solids, leaving a clear, flavorful liquid.
-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 versatile and can be used in a variety of dishes:
-== Uses ==
+* '''Soups''': It serves as a base for many types of [[soup]], such as [[chicken soup]] or [[vegetable soup]].
+* '''Sauces''': Bouillon can be reduced to create rich sauces for meats and vegetables.
+* '''Cooking Liquid''': It can be used to cook [[grains]] like [[rice]] or [[quinoa]], infusing them with flavor.
-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.
+==Cultural Variations==
+Bouillon is known by different names and prepared in various ways across cultures:
-== Variations ==
+* In [[France]], it is often referred to as "bouillon" or "consommé" when clarified.
+* In [[Italy]], it is known as "brodo" and is used in dishes like [[risotto]].
+* In [[Japan]], a similar preparation is called "[[dashi]]," made with [[kombu]] and [[bonito flakes]].
-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.
+==Gallery==
+[[File:Bouyon_bef.jpg|thumb|right|A bowl of bouillon with vegetables and meat]]
-== See also ==
+==Related pages==
-* [[Broth]]
 * [[Stock (food)]]
 * [[Consommé]]
+* [[Broth]]
 * [[Soup]]
 [[Category:Soups]]
 [[Category:Cooking techniques]]
-[[Category:French cuisine]]
-{{food-stub}}
-{{No image}}