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Quick Easy Warm Broth
Jan. 18th, 2004 07:59 amInspired by ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
thette's yummylicious soup recipies, I thought I'd post one of mine:
Quick Easy Warm Broth
I start out by putting a little bit of lemon juice in the bottom of the pan and adding the spices to it while it's on extremely low heat (2 or so on my dial). For chicken broth, I use dill weed, paprika, onion powder, and garlic powder. For beef broth I use the above plus I add a little chili powder. I swirl the mixture a little bit to wet the spices and then I turn the heat up to medium (6 or so) and start adding the broth. I use one can of broth and I add it a little bit at a time--maybe 1/8 to 1/4 of a can. Then I swirl or stir it a bit and let the mixture heat until I can see steam start to come off the surface, at which point, I add more broth.
Sometimes I drink the broth straight but more often I like to have it en croute so while the broth heats I cube a little cheese, most often mozzerella, but I have also used monterey jack. I like mild, soft, easily melted cheese. I place this in the bottom of my bowl and add croutons on top. These are the croutons you can get in the store that are "restaurant style" croutons. You know, the really big thick ones with the herbs on them. Then when the broth is ready, I pour it over the croutons. The heat melts the cheese and the moisture softens and expands the croutons until they form a cover for the dish.
I like to use 95% fat free broth, fat free croutons and low fat cheese so this meal can be fairly healthy. At any rate, it's quick, easy, very tasty, and warm for the drizzly cold yucky fall and winter days, and light enough that it doesn't weigh your stomach down afterwards.
thette's yummylicious soup recipies, I thought I'd post one of mine:Quick Easy Warm Broth
I start out by putting a little bit of lemon juice in the bottom of the pan and adding the spices to it while it's on extremely low heat (2 or so on my dial). For chicken broth, I use dill weed, paprika, onion powder, and garlic powder. For beef broth I use the above plus I add a little chili powder. I swirl the mixture a little bit to wet the spices and then I turn the heat up to medium (6 or so) and start adding the broth. I use one can of broth and I add it a little bit at a time--maybe 1/8 to 1/4 of a can. Then I swirl or stir it a bit and let the mixture heat until I can see steam start to come off the surface, at which point, I add more broth.
Sometimes I drink the broth straight but more often I like to have it en croute so while the broth heats I cube a little cheese, most often mozzerella, but I have also used monterey jack. I like mild, soft, easily melted cheese. I place this in the bottom of my bowl and add croutons on top. These are the croutons you can get in the store that are "restaurant style" croutons. You know, the really big thick ones with the herbs on them. Then when the broth is ready, I pour it over the croutons. The heat melts the cheese and the moisture softens and expands the croutons until they form a cover for the dish.
I like to use 95% fat free broth, fat free croutons and low fat cheese so this meal can be fairly healthy. At any rate, it's quick, easy, very tasty, and warm for the drizzly cold yucky fall and winter days, and light enough that it doesn't weigh your stomach down afterwards.
