Broth Soup

Broth Soup

The broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.

Commercially prepared liquid broths are available, typically for chicken broth, beef broth, fish broth, and vegetable broth. In North America, dehydrated meat stock in the form of tablets is called a bouillon cube. Industrially produced bouillon cubes were commercialized under the brand name Maggi in 1908, and by Oxo in 1910. Using commercially prepared broths saves home and professional cooks time in the kitchen.

It is a stock-based soup, which is not thickened.

The broth is unpassed and clear soup.

Garnish with chopped vegetables, herbs, or meats.

Examples:
Scotch broth
Chicken broth
Mutton broth
Petite marmite
Potage fermiere                

Stock versus broth

Many cooks and food writers use the terms broth and stock interchangeably. In 1974, James Beard wrote emphatically that stock, broth, and bouillon “are all the same thing”

While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture.Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor.A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone.

In Britain, “broth” can refer to a soup which includes solid pieces of meat, fish, or vegetables, whereas “stock” would refer to the purely liquid base. Traditionally, according to this definition, broth contained some form of meat or fish; however, nowadays it is acceptable to refer to a strictly vegetable soup as a broth.