Clear soups, sometimes referred to as broth, start with a base of translucent broth, according to the website Vintage Recipes. Vegetable soups and meat are considered clear soups and most chicken soup with noodles or rice made. No matter how many grains, vegetables and meat soup vintages, if I start with a translucent broth is considered a clear soup. These are sometimes called after their particular ingredient, such as beef and barley soup.
Bouillon is the French word for broth and are often used as well. The bouillon has come to be used to refer to a broth which has been stripped of fat, clarifying the broth, and then casting desgrasando liquid, a clear soup is achieved. For flavoring it, herbs, spices and other seasonings are added, as well as wine and onions and carrots in nature. Continue reading