A whole young, tender small cornish hen makes a great soup dinner for one, with a special flavorfull chicken broth called consommé.With these tender chickens, they are poached whole in boiling water, two hours,browned whole, then simmered longer and more delicately because of their tender taste, then deboned and served with soup vegetables and rice to make a Sunday delicacy.The meat, rice and jullienned vegetables are eaten with fresh handmade corn tortillas or fresh baked sour dough bread as a second course.Here is the family recipe.#globalcookpadgames2024

Cookpad member Pinkblanket’s Kitchen listed her Birria Taco recipe in here, I made it from ingredients on hand, and I made it very spicy.Quesabirria is a birria taco with cheese and consommé dip.I love new ways to cook tough meats, because we raise and butcher our own beef, pork, lamb, goat and fowl, and eat game meat like elk and venison. We eat all the tough meat cuts ourselves.These tacos and the consommé dip taste delicious. Thank you, cookpad member Pinkblanket’s Kitchen.#CA2025

I made this to use up some lettuce. The simple taste of bacon gives this soup a deep and rich broth.I just wrote down estimates of the ingredients, so please use as much bacon and lettuce as you want!If the flavor is too thick, you can adjust with salt and pepper. For 2 servings. Recipe by Kazapi-

Superb cabbage rolls simmered in a clear soup.My family loves this!These take some effort but are delicious!It's easier to boil the cabbage leaves before removing the core parts.The bottom of the pan is lined with the removed cabbage cores, so you don't have to worry about the rolls getting burned. The cores are delicious too!The bacon and tiny onions also add umami to the soup so it's really delicious!How to boil quail eggs -. Recipe by Cooking S Papa

In search of an easy, yet nutritionally balanced and nice-looking dish, I came up with this recipe!This recipe is based on another recipe of mine, "Steamed broccoli and beans with consommé and butter".Adjust the steaming time in Step 5 to cook the broccoli to your liking.Leftover cod fillets can be served hot with the sauce packed with the rich flavor of the bacon The sauce also goes well with bread. Recipe by Kantan tenuki mama

I love the texture of fresh lettuce, so wanted to try using it in a soup.Turning off the heat before adding the lettuce ensures that it maintains its crunchy texture. This is great with soy sauce or grated cheese added. I've heard from other users that have tried adding extra ingredients, such as enoki mushrooms, corn, tofu and eggs. Recipe by Yuminyamu

Our Australorb babychicks are usually born in spring, half of them male. We can only keep one rooster, as roosters tend to fight other roosters. The young males have to be butchered before they are mature, at 3 months old, or be castrated. If you raise your own chickens here is a link: farmanimalreport.com. They are then called capons. They grow large and fat and docile, up to 12 pounds, two times as big as chickens.Capons taste different, less like game meat, more delicate, tender meat, juicier than turkey.We stuff the capon with dried prunes and a bruised stalk of lemon grass. We bake tender vegetables in the bird drippings: winter beet, leek, turnip, squash, onion, celery, carrot, and mild spices.Instead of basting, I cover the whole bird with aluminum foil.If you do not use capon for this recipe, you can use a large whole young chicken.#may2026

A bisque is a pureed cream soup with seafood broth and aromatic vegetables. Fresh cauliflower is more fragrant and stronger flavored than the shrimp broth I use, so I call this Cauliflower Bisque instead of shrimp bisque.I use the leaves and the stem of the cauliflower, they have the most intense flavor, and simmer them till their taste comes through, about 1 hour. Your kitchen will start smelling delicious.One cauliflower makes 12 cups. Add six strips of bacon and you have six dinners.

Brainfood! This broth recipe alters the flavor of beef liver into a mild truffle mushroom broth. Beef liver contains more of the brainfood called choline than any other food, and a pinch of turmeric helps deliver the choline from the bloodstream to the brains. With golden colored clear truffle broth as a base, we make dinner, luncheon and children soups that every body likes.

Nutmeg, cauliflower puree from the trunk and leaves, garnished with cauliflower rosettes, a fresh farm egg, heavy cream, milk, shrimp broth and sweet paprika powder turn this soup from mundane to festive. Adults can add a tablespoon of tawny port wine.#GoldenApron23

From frozen chicken thigh with leftover red wine to delicious lunch in 30 minutes.

Aqua Faba means bean water and is the nourishing thick broth from soaking and cooking dried garbanzo and other beans. It is often thrown away because the foam on top has a bitter taste. We skim the bitter foam off and use the broth, it tastes mild like egg whites in egg drop soups.There is also a fava bean called Aqua Dulce, which is not bitter when soaked and cooked, that can be used with or instead of garbanzo beans.We mixed both beans to make a hearty bean soup dinner served over croutons with poached egg yokes, spiced with harissa sauce and other spices, served with side dishes of pickled cucumber, pickled onions, pickled olives, pickles sweet peppers and chopped cilantro and green onions.If you prefer vegan, you whisk the aqua faba broth till it develops white strings, like eggwhites, use in this soup instead of eggs.#GlobalApron