recipe for broth any suggestions please?

Answer 1

Well in Wales we call it 'Cawl' & it's delicious. Put some diced beef in one pan with half a stock cube & boiling water & bring to boil then leave to simmer. In another pan, put in carrots, potatoes, swede, onions, parsnips & don't forget the leek. Add a 1 stock cube with boiling water. Bring to boil & leave to simmer. When all the scum has floated to the top of the pan containing the beef & the beef is a nice brown colour, sieve the beef & then add it to the pan containing the vegetables. Leave to simmer until everything is nice & soft. Once served, make sure you have some nice crusty, buttered rolls to go with it - absolutely delicious !!

Answer 2

LAMB AND LEMON SOUP

This Greek soup is a thick and meaty broth, and a meal in itself.

2 lb. scrag of lamb, chopped
2 carrots
2 turnips
2 onions
2 leeks
1 stick celery
1 sprig parsley
2 bay leaves
1/2 teaspoon dried oregano or thyme
1/2 teaspoon dried marjoram
2 oz. pearl barley or long grain rice
salt and black pepper
juice of a lemon
2 egg yolks
1 lettuce heart

Trims as much fat as possible off the lamb, put the meat into a large saucepan with 2 pints water and bring to the boil.
Meanwhile, wash and scrape the carrots and turnips and chop them roughly, peel and roughly chop the onions.
Trim the leeks and wash them under cold running water.
Scrub the celery and chop this and the leek roughly.
Remove and scum form the broth.
Add the vegetables to the lamb, together with the herbs and barley (if using rice, add this 1 hour later).
Season to taste with salt and freshly ground pepper.
Cover the pan and simmer the broth for 2 and a half hours, or until the meat comes away from the bones.
Remove the bay leaves and parsley and lift out the meat.
Leave the soup to simmer while picking the meat of the bones.
Chop up the lamb and return it to the pan.
Remove the broth from the heat and allow it to get cold (if possible leave overnight)
Lift of the fat which has solidified in a layer on the top.
Bring the soup back to the boil and, just before serving, beat the lemon juice and the egg yolks together in a small bowl.
Mix in 4 tablespoons of the hot broth and add this mixture to the pan, heat the broth through without boiling.
Serve the soup sprinkled with finely shredded lettuce heart.

Answer 3

Soak some broth mix in water overnight (you can get it in any supermarket). It's much better if you can use really good, proper stock, but stock cubes will do if you haven't the time. Chop up carrots, turnip, onion, a leek and something leafy - sprouts are good, or cabbage, or kale, and put all the vegetables in the stock, bring to the boil and simmer for about two hours. The amounts of veggies depend on your taste, but to make a big pan of broth, I use two carrots, half a turnip, one onion, one leek and half a small cabbage, or about eight sprouts. It'll need plenty of salt and pepper too. About a big handful of broth mix is enough, by the way. Rinse it after you've soaked it. A handful of cooked, chopped chicken is nice in it too.

Answer 4

Interesting....I can see that not many had tasted authentic chinese broth soups. They can be from chicken, beef, pork and fish. The key is to simmer, not boil, over a period of no less than 6 hours. And don't be too anxious to skim off the fat during the simmering as it acts as a seal to lock in the flavor. Skim and filter just prior to serving for best results.
Simple broth can be just meat, water and salt. Beyond that, all are open to the imagination and personal taste.

Answer 5

The old tried and true chicken broth still works best for me. I boil a small chicken in a covered pot ( simmer after it gets going) for a few hours- In the pot include: a whole onion, (skin on) a few cloves of garlic, 2 whole tomatoes, a handful of carrots and a few stalks of celery. Season with salt and pepper. Cook until all is extremely soft. Remove chicken carcass and any pieces of vegetables remaining. Best broth ever!

Answer 6

in a large pan put four chicken legs cover with water and bring to the boil, lower the heat, and simmer for one hour, take the portions out and remove the meat from the bone, put back in the pan add onion, carrots, barley, mixed herbs salt and pepper and simmer until barley has thickened the broth if it is too thick add more water, just before serving add a little cream,you could also add mushrooms.

Answer 7

Start as for stew with lots of diced veg but cut the meat into smaller pieces. Add more beef or veg stock than for a stew. You can use one of those liquidising wands if you want the flavour without the lumps.

Answer 8

Call me old fashioned, but scotch broth's always going to be the best. It's a winner....

Answer 9

Please visit these webpages :
http://www.recipezaar.com/70026
http://www.epicurious.com/recipes/recipe_views/views/15588?id=15588
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9161&r_d=y
and
http://allrecipes.com/recipe/worlds-greatest-vegetable-broth/detail.aspx
You'll get a whole range of delicious broth recipes, developed by culinary experts.

Answer 10

get a red pepper, chop it up, a tin of sweet corn half pint of milk, salt and pepper a bit of seasoning, bung it in a blender, bung it in a pan heat it up, luverly