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Bouillon Brunoise
A light and flavorful clear broth soup, typically made with chicken or fish, and filled with finely diced vegetables (brunoise). It's a comforting and healthy starter.
đ§ Ingredienser
- 1.5 liters Chicken or fish stock
- 200 g Chicken breast or firm white fish(cut into small cubes)
- 1 medium Carrots(finely diced)
- 1 medium Leeks(white and light green parts only, finely diced)
- 1 medium Celery stalk(finely diced)
- 50 g Green beans(trimmed and finely diced)
- 1 cm piece Fresh ginger(grated)
- 2 cloves Garlic(minced)
- 2 tbsp Soy sauce
- to taste Salt
- to taste Black pepper
- for garnish Fresh coriander or parsley
đšâđł Instruktioner
- 1
In a large pot, heat a tablespoon of oil (if using chicken) or a little butter (if using fish) over medium heat. Sauté the minced garlic and grated ginger for about 1 minute until fragrant.
- 2
If using chicken, add the cubed chicken breast and cook until lightly browned. If using fish, you can add it later.
- 3
Add the finely diced carrots, leeks, celery, and green beans to the pot. Sauté for 5-7 minutes until the vegetables begin to soften slightly.
- 4
Pour in the chicken or fish stock. Bring the mixture to a simmer.
- 5
If using fish, add the cubed fish to the simmering broth now. Cook for about 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook.
- 6
Stir in the soy sauce. Season with salt and black pepper to taste. Simmer for another 10-15 minutes to allow the flavors to meld and the vegetables to become tender.
- 7
Ladle the Bouillon Brunoise into bowls. Garnish with fresh chopped coriander or parsley before serving.
đĄ Proffstips
- âThe key to a good brunoise is uniform, small dice for even cooking and presentation.
- âUse a good quality stock for the best flavor base.
- âFor a vegetarian version, omit the chicken/fish and use vegetable stock, adding more diverse vegetables like zucchini or bell peppers.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of chili flakes for a touch of heat.
- Incorporate small pasta shapes like orzo or vermicelli for a heartier soup.