The base: The Social Food’s homemade broth

The base: The Social Food’s homemade broth

Soups, ragouts, ramen, pho, etc....these comfort foods, which are especially popular as the nights draw in and temperatures drop, all have one thing in common, a not-so-secret ingredient that gives them depth and subtlety: broth.

Not so long ago, every home had some broth on the boil. It was a kind of backbone for cooking pots around the world. Naturally gluten- and dairy-free, it’s a cheap and easy way to reuse low-quality pieces of meat and bone, as well as leftover vegetables such as fava beans, leaves and other roots. 

Beyond this logistical aspect, however, broth has always had a certain aura, an association with “care”. In many cuisines, including our own, it is the remedy for many ills, as shown by its recurring appearances in popular – and popular cooking – culture.  From “Jewish penicillin” (the English nickname for the famous chicken broth) to the Vietnamese pho that we cook and offer to the sick, and of course who could forget our grandmothers’ remedies, broth plays a role in countless warming and invigorating dishes. 

Its vegetarian version is a boiling condensate of vitamins and minerals from vegetables that cook slowly in water. For the carnivores, a few bones and meats provide everything you need in terms of protein, collagen and keratin. Added to the heat and decongestant steam of a good broth, these are all good things that help boost the immune system. 

That’s why we've partnered with The Social Food this month - an irresistible pairing for anyone who loves a feast - to bring you three recipes in vegetables-based, fresh fish and meat-eating versions that will look after your health and delight your taste buds! 

Follow the guide!