Broths, soups & stews are all delicious ways to enjoy a warm and comforting meal. But what makes a broth different from a soup, and how do you achieve that perfect thick and luscious consistency in both?
Broths
Broths are essentially flavored liquids made by simmering bones, vegetables, herbs, and spices in water. They are the base for many soups and stews and can be enjoyed on their own as well. Here are some different types of broths:
- Clear Broth: A simple broth made with just water and aromatics like onions, carrots, and celery.
- Stock: A more flavorful broth made by simmering bones, vegetables, herbs, and spices for a longer period of time.
- Base: Similar to stock, but can also be made with concentrated pastes, bouillon cubes, or powdered broths.
- Bouillon: A concentrated broth or stock that has been dehydrated or evaporated.
- Consommé: A clarified broth made by slowly simmering stock with ground meat and egg whites, which then rise to the surface and trap impurities, resulting in a crystal-clear broth.
- Bone Broth: Made by simmering bones, marrow, and connective tissues for an extended period of time, resulting in a broth rich in collagen and protein.
- Meaty Broth: Made primarily with bones and meat, resulting in a richer and more savory broth.
- Vegetable Broth: Made with vegetables, herbs, and spices, a perfect vegetarian or vegan option.
- Chicken Broth: A light and flavorful broth made with chicken bones and vegetables.
- Beef Broth: A richer and more savory broth made with beef bones and vegetables.
- Fish Broth: A light and delicate broth made with fish bones and scraps.
Soups
Soups are a combination of broth or water with other ingredients, such as vegetables, meat, grains, and legumes. They can be thin and brothy or thick and chunky. Here are some different types of soups:
- Creamy Soups: Made with cream, milk, or yogurt to create a smooth and velvety texture.
- Chunky Soups: Packed with large pieces of vegetables, meat, or other ingredients.
- Puréed Soups: Vegetables or other ingredients are blended until smooth, creating a thick and creamy soup.
- Bisque: A creamy soup traditionally made with shellfish, but can also be made with vegetables.
- Chowder: A thick and hearty soup often made with seafood, potatoes, and vegetables.
- Minestrone: An Italian soup made with vegetables, pasta, and beans.
- Gazpacho: A cold Spanish soup made with blended tomatoes, vegetables, and bread.
- Lentil Soup: A hearty and healthy soup made with lentils, vegetables, and spices.
- Potato Soup: A creamy or chunky soup made with potatoes, milk, and other ingredients.
- Tomato Soup: A classic soup made with tomatoes, broth, and vegetables.
- Chicken Noodle Soup: A light and comforting soup made with chicken, noodles, and vegetables.
- Beef Barley Soup: A hearty and flavorful soup made with beef, barley, vegetables, and herbs.
- Vegetable Medley Soup: A light and healthy soup made with a variety of vegetables.
Stew Thickeners
Unlike broths and soups, stews are thicker and more substantial. This is achieved through the use of various thickeners. Here are some common stew thickeners:
- Roux: A mixture of cooked flour and fat (butter or oil) that is used to thicken sauces and stews.
- Flour: Can be used to thicken stews by making a slurry with water or broth and whisking it into the stew.
- Cornstarch: A versatile thickener that can be added to stews at the end of cooking to create a clear, glossy sheen.
- Arrowroot: A thickening agent similar to cornstarch, but can withstand higher heat without breaking down.
- Potato Starch: Similar to cornstarch, but can have a slightly gummy texture.
- Beurre Manié: A fancy term for a knob of butter kneaded with flour, used similarly to a roux.
- Slurry: A mixture of starch (flour, cornstarch, etc.) and water or broth used to thicken sauces and stews.
- Gelatin: A protein derived from collagen that can be used to thicken soups and stews. It also adds a luxurious mouthfeel.
- Reduction: Simply simmering the stew until some of the liquid evaporates, concentrating the flavors and thickening the consistency.
