Stock, Broth, Bouillon, and Consommé

Soup always starts with a stock, based on fish, meat, bones, or vegetables boiled in water and then sieved to remove the solid pieces. It is composed primarily of water and will contain dissolved carbohydrates, proteins, and fats, in addition to taste and aroma substances. In its purest form, it has little taste. If seasonings—for example, salt, pepper, and other spices and herbs—have been added to it, it is usually referred to as a broth or by the French term, bouillon. Sometimes the stock is clarified using an egg white, as this causes the water-soluble proteins in the liquid to coagulate. Consommé is a broth that has been concentrated by boiling off some of the liquid.