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32 minutes ago, Duvel said:Bocuse introduces a clarification step using a ground meat raft for „traditionally“ soups, e.g. his famous truffled chicken soup. Clarifies the soup and intensifies the flavor - maybe that‘s a way to go (with whatever base you have) for you ?
That's a technique really used to produce a clear flavourful consomme. It takes a long time and I don't think it's what the OP wants.
He's looking for a fast runaround to using boxed supermarket broths.
2 minutes ago, Duvel said:Bocuse introduces a clarification step using a ground meat raft for „traditionally“ soups, e.g. his famous truffled chicken soup. Clarifies the soup and intensifies the flavor - maybe that‘s a way to go (with whatever base you have) for you ?
That's a technique really used to produce a clear flavourful consomme. It takes a long time and I don't thing it's what the OP wants.
He's looking for a fast runaround to using boxed supermarket broths.
