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Bouillon Recipe

Bouillon is a classic and nourishing soup that has been enjoyed by people for centuries. Its history can be traced back to the Middle Ages, where it was often consumed as a remedy for various ailments. Derived from the French word "bouillir," meaning "to boil," bouillon refers to a broth that is rich in flavor and prepared by boiling meat or bones with vegetables and herbs.

To create a delicious bouillon, you will need the following ingredients:
- 1 soup bone (such as beef or chicken)
- 1 onion, chopped
- 1 stalk of celery, chopped
- 1 sprig of parsley
- Salt and pepper to taste
- 2 tablespoonfuls of cream
- 2 egg yolks
- Crackers for serving

Here is a step-by-step guide to preparing the bouillon:

1. Start by obtaining a soup bone from your local butcher or grocery store. This bone will serve as the base for your bouillon and provide a rich and flavorful broth.
2. In a large pot, add the soup bone, chopped onion, celery, and parsley. Cover the ingredients with water and bring it to a boil.
3. Once the mixture reaches a boil, reduce the heat to low and let it simmer for several hours. The longer you simmer, the more flavorful the broth will be. Make sure to remove any impurities or foam that rise to the surface during the simmering process.
4. After the meat has fallen off the bone and the broth is infused with delicious flavors, it's time to strain the liquid. Use a fine-mesh strainer or cheesecloth to remove all the solids from the broth, leaving behind a clear and smooth liquid.
5. Set the strained broth aside and allow it to cool completely. This step is important, as it will help any fat to solidify on the surface, making it easy to remove later.
6. Once the broth has cooled, skim off the fat that has formed on top. This fat can be saved and used for frying, adding an extra layer of flavor to your dishes.
7. If you're planning to store the bouillon for later use, pour it into a glass jar and place it in the refrigerator. The broth can be kept for several days when stored properly.
8. When you're ready to serve the bouillon, heat 1 pint of the broth in a pot. In a separate bowl, mix 2 tablespoons of cream with the egg yolks until well combined.
9. Slowly pour the hot broth over the cream and egg mixture, stirring constantly to prevent curdling. This will create a rich and creamy consistency.
10. Once the cream and yolks have been added, it's important not to cook the mixture any further. Overcooking can lead to a grainy texture and compromise the taste. Serve the bouillon immediately in bouillon cups, alongside some crackers for added crunch.

Now that you have mastered the art of making bouillon, here are a few fun facts about this popular soup:

- Bouillon is not only known for its delicious taste but also for its nutritional benefits. It is rich in collagen, which is beneficial for skin, hair, and joint health.
- In some cultures, bouillon is considered a form of comfort food and is often consumed when feeling under the weather or in need of a warm and comforting meal.
- Bouillon is not limited to beef or chicken; it can be made with various meats, such as fish or vegetable broth, depending on personal preferences and dietary restrictions.

If you enjoyed bouillon and want to explore other similar dishes, here are a couple of recipes you might be interested in:

1. Consommé: Similar to bouillon, consommé is a clarified soup that is typically made with rich-flavored meat broth and further clarified through additional processes like adding egg whites to remove impurities. Consommé is often served as a starter or used as a base for other dishes.

2. Pho: Originating from Vietnam, Pho is a traditional soup made with a beef bone broth and flavored with spices like star anise, cloves, and cinnamon. It is typically served with rice noodles, thinly sliced beef or chicken, and a selection of fresh herbs and condiments.

These recipes offer a delightful range of flavors and can be enjoyed on their own or as part of a larger meal. Have fun exploring these delicious soups and discovering your favorite variations!

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