from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The water in which meat, fish, or vegetables have been boiled; stock.
- n. A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.
- n. A liquid containing nutrients for culturing microorganisms: "[They] grew bacteria in a small flask of broth” ( Horace Freeland Judson).
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Water in which food (meat or vegetable etc) has been boiled.
- n. A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
from the GNU version of the Collaborative International Dictionary of English
- n. Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup.
from The Century Dictionary and Cyclopedia
- n. Liquor in which flesh is boiled and macerated, usually with certain vegetables to give it a better relish.
- See brath.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
- n. a thin soup of meat or fish or vegetable stock
_ -- Speaking of broth, people in Devon say a _few broth_ in place of a little, or some broth.
In fact, I commend it here to you: red quinoa cooked in broth (mushroom broth is favored; other broths will do) with pecans and dried sour cherries.
Attuned to the try/fail cycle of plot, understanding that the broth is an attempt to solve the narrative problem, we understand also that the chips in the head are to be read as a part of this story.
When the broth is heated, add the broccoli and cook.
Soup: The chicken broth is served in a teapot so it remains piping hot for longer.
Distinguished food historian Diana Kennedy 's "Oaxaca al Gusto" includes plenty of relatively simple recipes (a hearty, cilantro-spiked chicken soup, for instance) but also more arcane ones (turtle eggs in broth, stone soup and wasp-nest sauce comes to mind).
The more complex mole de olla, with chile guajillo and ancho seasoned broth, is a regular favorite, too.
I can tell you that 2 hours into it, the broth is so friggin 'delicious!
I used the broth from the mussels in order to finish it off (nothing like a little cross-pollination.)
He had never used corn cobs in broth but was interested to try it.