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Broth & Soup 14 results
  • 0
    Vietnamese Pho ©️ Nel Brouwer-van den Bergh

    Vietnamese Pho

     Vietnamese Pho is the street food in Vietnam. It combines an intensely flavored broth (usually beef broth, but sometimes also chicken broth) with fresh herbs, vegetables, a slice of meat and rice noodles. The only cooking involved is cooking the ...
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    Vietnamese Pho broth ©️ Nel Brouwer-van den Bergh

    Beef broth for Vietnamese Pho

     Beef broth for Vietnamese Pho is inspired by the family recipe shared by the owner of the Red Lantern, a successful Vietnamese eatery in Sydney.  Pho is one of the common dishes in Vietnam and is in its simplest form a beef rice noodle soup. ...
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    water melon soup ©️ Nel Brouwer-van den Bergh

    Water melon soup with grated citrus rind

     Water melon soup with grated citrus rind will surprise you in freshness and sparkling taste. And if you like you can provide it with a bite as well. But by all means use sweet, juicy water melons. It pairs excellently with lobster or crayfish meat. ...
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    Crayfish broth ©️ Nel Brouwer-van den Bergh

    Crayfish bisque

     Crayfish bisque is a part of the bisque family. The bisque originates from the area in the Atlantic ocean bordering south-west France and north of Spain at the Gulf of Biscay. Bisques are made of crustaceans' shells and meat in the presence of ...
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    ©️ Nel Brouwer-van den Bergh

    White asparagus soup

     For white asparagus soup we use the stalky, white vegetable.  It is regarded a delicacy in North-West Europe. The vegetable is only on the market from April through June. Peruvian growers provide it a half year later. Growers harvest the vegetable ...
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    vegetable broth: ©️ Nel Brouwer-van den Bergh

    Vegetable broth

     Vegetable broth you can of course make from a broth cube. If you do not have much time, do it. However, the taste of a self made vegetable broth is incomparable. Making this broth is actually simple and it can be easily frozen for several months in ...
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    Italian fish soup from the Big Apple: ©️ Nel Brouwer-van den Bergh

    Italian seafood soup from the Big Apple

     I really love this seafood soup, and I will be demanding on finding the key ingredients. Vital for making this soup is to have (uncooked) medium sized or large shrimp shells (or other crustacean shells) available. Use some clams or mussels and at ...
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    Truffle and mushrooms: ©️ Nel Brouwer-van den Bergh

    Mushroom soup with a hint of truffle

     Mushroom soup is easy to make. Widely available button mushrooms provide a bit of a bland taste, though. Here we use fresh crimini and oyster mushrooms, dried ji song rong (agaricus blazei) and frozen Yunnan black truffle (tuber himalayensis). If ...
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    Cold duck soup Photo: ©️ Nel Brouwer-van den Bergh

    Duck soup

     Duck soup is tasting slightly more intense than chicken soup. It falls in the range of poultry soups (turkey, chicken, duck, pigeon) that are each providing a particular taste. Duck soup is often made as a side activity when deboning a whole duck ...
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    clam chowder photo: ©️Nel Brouwer-van den Bergh

    Clam Chowder from New England

     A clam chowder is nothing more or less than a soup made with clams and broth. In New England the broth contains cream and is rather white; in Rhode Island the broth is semi-transparent and in Manhattan the broth is red as it contains tomatoes.  ...
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