Bouillon Served Hot or Cold, Use As a Base or for Detox

Chicken BouillonHealthy and nutritious, bouillon is a simple and refined soup made from stock, and is closely related to a consomme in style and look.  Plain, it becomes an important part of a smart detox regimine. 

Bouillon is a terrific base to so many soups and jellies, and can be enjoyed year round as it can be served hot or cold).  Additions can include fish, seafood, vegetables, even fruit. Here you’ll find a simple, vintage, beef bouillon recipe and one for tomato bouillon.

This photo, while a consomme, offers the basic look of beef bouillon. On Consommé Classic consommés By Jack LangFirst let us talk about what bouillon is  It is clarified beef (or chicken, or vegetable, or fish) stock, highly seasoned and served very hot or jellied with gelatine. Soak one tablespoonful of gelatine in two tablespoonfuls of cold water.  Add two cupfuls boiling clarified beef stock and pour into cold, wet, mold, serve cold in 1/2 inch cubes.

To clarify beef stock, you must strain your stock finely, refrigerating after cooling to room temperature, once cold you’ll notice a layer of gelatin at the top.  You want to skim that off before using.  This process clarifies your stock.

Tomato BouillonYou’ll notice a few of our menus will call for serving tomato bouillon.  Here’s what you’ll want to do. Note you can serve this hot or cold.

Add on can of tomatoes (or fresh peeled and crushed tomatoes), one tablespoonful chopped onion (a miniscule amount really, for flavour), 1/2 teaspoonful celery seed to one quart clarified stock.  You can find celery seed at your local spice shop or in the spice section of your grocery.  Cook for twenty minutes, strain through cheese-cloth or other fine strainer, and serve very hot.

Set of 8 vintage Heart Molds from RavensdukeEmporium on Etsy.You may also jelly your tomato bouillon by soaking one tablespoonful of gelatine in two tablespoonfuls of cold water, add two cupfuls boiling tomato bouillon, and pour mixture into a cold, wet mold, and serving cold (fresh out of the fridge) in 1/2 inch cubes.

If you are using this recipe for Valentines Day, your molds should be heart shaped, no cutting required.