500 broth recipes

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Pork loin roast studded with garlic and parsley, then slow-roasted with frequent basting in a chicken broth, white wine, and star anise glaze. The anise gives the meat a subtle warm-spice depth that sets it apart from a standard roast.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Blender vegetable soup with chicken broth, sour cream, and lemon juice. Serve it chilled on hot days or warm for a quick, creamy pureed soup any time.

Huevos en rabo de mestiza, Mexican eggs poached in a tomato and green chile broth topped with melted Monterey Jack. Traditional vegetarian desayuno, ready in 30 minutes.

Quick chicken stir-fry with garlic butter, mushrooms, and parsley finished with a splash of chicken broth. A weeknight skillet dinner in under 35 minutes for 4.

Grecian chicken and potatoes baked in a lemon-oregano-garlic marinade, with sliced red potatoes roasted over onions in buttery lemon broth. Classic taverna-style Sunday dinner.

Beer-boiled shrimp chilled in a seasoned broth with bay leaf, peppercorns, and garlic. Serve cold with bowls of beer for dunking on a hot summer day.

Thai stuffed zucchini soup, tender zucchini cups filled with seasoned pork and cilantro, steamed, then swimming in hot fish-sauce-spiked broth. Gentle, clear, and deeply aromatic.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Cajun-style shrimp soup simmered in chicken broth with dry white wine, Louisiana hot sauce, scallions, and fresh parsley. A spicy, brothy bowl with bold Southern kick.

Quick vegan vegetable soup with celery, carrot, onion, red pepper, corn, peas, potato, and tomato in a basil-scented broth. Eight vegetables, 40 minutes, naturally gluten-free.

Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.

Bacon and bean soup simmers slivered bacon with kidney beans, carrots, celery and turnip in a thyme-scented beef broth. A hearty winter soup that tastes even better the next day.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

Italian Parmesan risotto topped with garlicky pan-toasted mushrooms. Creamy rice built one ladle of broth at a time, finished with Parmigiano-Reggiano and crowned with golden mushrooms.