Consomme
Consomme is French word referring to clear, strong flavored soup, broth or stock. The base may be a clear stock of beef, game or poultry. There are many varities or types of Consomme based on the other ingredients added to the basic stock, like vegetables , rice, noodles, meat, etc.
Diffrerent types/varieties of Consomme are defined individually in the Glossary.
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| Consomme freddo | ■■■■■■■■ |
Consomme freddo is the Italian for "cold consomme", a cold clear soup whose base may be a clear stock . . . Read More | |
| Bouillon | ■■■■■■■■ |
Bouillon refers to strained broth or clear soup stock, typically made by simmering beef or chicken in . . . Read More | |
| Consomme a la Xavier | ■■■■■■■ |
Consomme a la Xavier: Consomme a la Xavier refers to French soup/broth/stock which has a garnish of threads . . . Read More | |
| Soup | ■■■■■■■ |
- Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made . . . Read More | |
| Consomme aux Oeufs Poches | ■■■■■■ |
Consomme aux Oeufs Poches: Consomme aux Oeufs Poches refers to a French clear meat soup that has poached . . . Read More | |
| Pot-au-feu | ■■■■■■ |
Pot-au-feu refers to French dish of boiled beef, vegetables and beef broth, although there are many variations. . . . Read More | |
| Fumet | ■■■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
| Jeongol | ■■■■■■ |
Jeongol refers to Korean hot pot - a dish made of broth, meat, vegetables , and a variety of seasonings . . . Read More | |
| Broth | ■■■■■■ |
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, . . . Read More | |
| Cazuela de Vacuno | ■■■■■■ |
Cazuela de Vacuno refers to Chilean beef soup with a potato, rice, a piece of corn and a piece of squash. . . . Read More | |