In these days of cold and celebrations, the ideal is to start the meal by warming up the body and stomach
with consomme warm In Recetín We have already taught you in several posts how to make a good broth. meat o fish tasty, clean and clarified.
This time we are going to help you to give the broth more color, so that it enters better through the eyes of the most reluctant to take soup, which from time to time must be eaten because it is a light dish that hydrates and comforts us.
The secret is to brown the bones, meat and vegetables well by sautéing them in a pot or in the oven before they start to boil in the water.. In this way, the toasted tone that the ingredients have acquired when browning, will melt in the cooking water of the broth, resulting in a consommé with a bright color and a more pronounced flavor which makes it more palatable than if it were clear, whitish and somewhat insipid.
Image: Iñigoaguirre