189 bouillon recipes

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Smooth broccoli cauliflower soup blends two cruciferous veggies into a silky, low-fat puree thickened with skim milk and finished with Swiss cheese. Light, creamy, and ready in 30 minutes.

Bennigan's potato soup copycat with diced potatoes, ham and chicken stock, and a roux-thickened milk finish. The Irish-pub-style creamy potato soup that turned a chain restaurant into a cult favorite.

Bacon potato-broccoli soup blends crispy bacon, potatoes and onion into a creamy pureed base, then folds in broccoli florets for a chunky finish. A weeknight bowl with smoky depth and a whisper of curry.

On a rainy day, sit down and enjoy this savory broccoli soup that's easy to make and healthy for you.

Quick and easy, belly warming perfect with a pint of German beer.

Herbed fresh tomato soup blends six peeled tomatoes with basil, thyme, and a hit of hot pepper sauce, then purees smooth for a low-fat, freezer-friendly weeknight bowl. Light, herby, and budget kind.

My favorite as a child growing up in cold Minnesota.

Quick, easy and delicious! An ideal supper on a busy week day.

When I cooked this dish I didn't believe in good lunch today.. how wrong I was.. all my taste buds were busy and jolly.. my YES..

This colorful low fat salad can be enjoyed warm or cold.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Philadelphia pepper pot soup with ham, leeks, onions, celery, tomatoes, rice, and bouillon, seasoned with pepper and simmered until the vegetables are tender. A quick, hearty American colonial-era soup.