Traditional recipes

Broth recipes

Broth recipes

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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


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Recipes, recipes, recipes

An aunt gave us a head of thistles during a trip to Tuscany and we were advised to prepare the thistle soup.
No sooner said than done.

But first let's see some properties of the thistle, since I ate it a few times and raw, but it was the Piedmontese hunchback.
THE thistles first of all they are very rich in fiber, so they are excellent for the intestine. They also help the liver a lot and you can also get excellent herbal teas.
Unlike many vegetables, the thistle it needs some frost before being harvested in order to become more tender, so the season is the right one (early winter)

The taste is bitter and recalls that of the artichoke.

It needs to be very well cleaned and the procedure is a bit laborious, but it's worth trying to get a good one thistle soup.

Venaimo therefore to the preparation of thistle soup.

Wash the thistles well. Then cut the ribs into pieces of about 2/3 cm, finishing cleaning them with a potato peeler and putting them in a container with water and the juice of half a lemon.

Boil a pot of water.
When the water boils, add salt and sprinkle a spoonful of flour. Drain the thistles and put them to boil for about a quarter of an hour.

Meanwhile, prepare about a liter of vegetable broth by dissolving the sufficient quantity of vegetable stock in water.

Melt a knob of butter in a pan with a couple of tablespoons of extra virgin olive oil.
When the thistles have passed the first boil, drain and sauté them for 2 minutes in the oil and butter and add salt.

Add 150 ml of tomato sauce and mix well.

Then add the broth a little at a time until it is covered and cook for about half an hour, adding the broth as it is consumed, trying to obtain the desired consistency.

A sprig of chopped parsley will give the thistle soup a touch of freshness

Place an egg for each plate or bowl of the diner and serve the soup on the plate while turning the egg so that the egg itself does not congeal but mixes with the soup itself.

Enjoy your meal. Excellent with croutons.

At this link you will find my recipe for another seasonal preparation: pumpkin cream

At this link you will find a book with over 500 recipes for soups and broths on Amazon at a very low cost

Ingredients for the thistle soup
1/2 kg of thistles
1 cube for vegetable broth (to obtain about a liter of broth)
1 knob of butter
2 tablespoons of extra virgin olive oil
150 ml of tomato sauce
Salt as needed
1/2 lemon squeezed
1 egg for each serving

Preparation time: about 1 hour
Average cost
Category: soups

Chicken broth

The chicken broth is the broth par excellence, good and tasty, suitable for being.

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First courses in broth: 10 light recipes

With the arrival of the cold season often increases the desire for broth. Real and true comfort food, heats and can be considered or a simple entrée or a real first course. In its traditional version, the beef broth it is prepared with a mix of different cuts of meats, herbs and vegetables such as potatoes, carrots, celery and onion and is left to boil for a long time so that it takes on flavor and enriches itself with the nutritional elements of meat and vegetables. But the lighter version is also delicious: the chicken broth . Once you have learned the basic recipe you can use it in many different ways, adding rice, ravioli, agnolotti, vegetables, spelled, legumes and other ingredients.

If you fancy a good one first course in broth light, but greedy, try these Salt & Pepper recipes. How about the quinoa and spinach soup? Ideal for those on a diet! And the typical Tuscan recipe from tomato soup? Or why not try a more autumnal dish like la cumin and lemon scented lentil soup? Discover the best broth recipes of Sale & Pepe!

Fish soup

Add the well-scaled and gutted fish and brown them evenly.

Gradually add all the other ingredients: the coarsely sliced ​​leek and celery, the tops of the parsley and the onion cut into chunks.

Add the parsley, peppercorns and carrots cut into two or three chunks.

Cover everything with water and cook for at least an hour, skimming the broth from time to time.

At the end of cooking, strain the broth and set it aside to cool.

You can keep it in the refrigerator to use it within a few days or freeze it to use it later in time.

The fish broth will be useful for flavoring fish-based preparations.

Recycle the vegetable broth: 5 simple ideas

The die is cast: freeze the broth to use it again

If you want recycle the vegetable broth, the first practical idea is that of freeze it . Blend the vegetables with the liquid, otherwise place the broth in the ice trays. Pay attention to do not fill them to the edge because during the freezing phase the volume increases, so it could overflow and dirty the freezer drawer. Once the broth has solidified, you can extract it and keep it in a practical tray with hermetic closure.

Whenever you need a cube to make a soup for your child, take out a couple of cubes and let them thaw, perhaps adding a little water to cook the pasta. If, on the other hand, you are preparing a roast you can use one or two to flavor it, or use it as a cooking sauce for a risotto .

Soup with vegetables

With cold and rain, there is nothing more comfortable than a nice soup.

Ingredients for three / four people

  • 1 liter of leftover vegetable broth
  • 1 courgette already boiled
  • 1 carrot already boiled
  • 300 g of short pasta (ditalini or mixed pasta)
  • q.s. of salt
  • q.s. of extra virgin olive oil
  • q.s. of parmesan
  1. Heat the vegetable broth bringing it to a boil . Pour in the pasta and simmer for about 7-8 minutes , then taste and season with salt.
  2. Take the carrot and courgette, and cut them up. You can also roughly crush them with a fork, since they are already boiled. Place them in the pot only towards the end , stirring and continue cooking for another 3-4 minutes.
  3. After the time has elapsed, pour into the dishes and complete by serving with a drizzle of raw oil and a sprinkling of Parmesan cheese.

Meatballs: double recycling

If in addition to the broth you also have some leftover bread this is the recipe for you!

Ingredients for 6 people

  • 1.5 l of leftover vegetable broth
  • 500 g of minced meat
  • 200 g of stale bread
  • an egg
  • q.s. of salt
  1. First put the stale bread to sponge in a large salad bowl. When will completely soaked pour it into a colander, drain and squeeze it fine with your hands.
  2. For the meatballs, take the meat and pour it into the salad bowl. Add the squeezed bread, salt, an egg and mix well until the compound will be homogeneous . Take very little dough with your hands and shape it into a round shape, without exceeding in size .
  3. Bring the leftover broth to a boil, pour in the meatballs, and start cooking over low heat which will have to continue for at least three quarters of an hour .
  4. If you prepare this dish in advance, once cooked, lift the meatballs with one skimmer and keep them in a bowl in the refrigerator without the broth (they would soften too much) and keep the broth in a pot. At dinner time , heat the broth and, once it reaches a boil, pour in the meatballs and heat them for about ten minutes . Serve hot.

Parmesan risotto

Another perfect way to recycle some vegetable broth is to make a parmigiana risotto. Simple, good and perfect for getting yourself back on track after the excesses of the holidays.

Ingredients for two people

  • 1 liter of leftover vegetable broth
  • 1 onion
  • 180 g of carnaroli rice
  • a knob of butter
  • q.s. of parmesan
  • q.s. of salt
  1. In a saucepan, heat the leftover broth, which should remain always hot . Slice an onion, following one of the tips we have given you for to do it without crying . Let it soften in a finger of water.
  2. When the onion has become transparent, pour in the rice, toast it lightly a couple of minutes , then start pouring the broth one ladle at a time.
  3. As we have already suggested in our article on the perfect risotto, it is important to "play with fire": turn up the heat when you add the broth, e lower it when you realize that it is absorbed. And then start over. This trick will help you cook the rice without letting it dry too much or, on the contrary, give it the idea of ​​"boiled".
  4. Once the cooking point is reached, turn off the flame , add a knob of butter, Parmesan, season with salt and whisk . Let it rest for a few minutes before serving and serving.

Passatelli in broth

Even if the original recipe would like meat broth, you can prepare a very special and vegetarian variant.

  • 150 g of breadcrumbs
  • 100 g parmesan
  • 3 eggs
  • 1 knob of butter
  • 1 liter of leftover broth
  • q.s. nutmeg
  • q.s. salt
  • q.s. pepper
  • q.s. of extra virgin olive oil
  1. First, prepare the passatelli. In a bowl pour in the breadcrumbs, Parmesan and then add the softened butter to cream. Mix evenly.
  2. In a soup plate beat the eggs with salt, pepper and grated nutmeg, then slowly pour them into the bread mixture, mixing with a fork.
  3. Once the mixture will be firmer , turn it upside down on a pastry board and continue to work it with your hands until it is compact. Wrap it in cling film and put it in fridge for half an hour .
  4. After this time, remove it from the fridge, remove the film and divide it into several parts by inserting it a little at a time in the potato masher. Press until the passatelli begin to come out, and cut them to the length of 4-5 cm . As they form, arrange them on a plate lined with lightly floured baking paper.
  5. At this point, heat the leftover vegetable broth. When it boils, gently pour the passatelli making them cook for a couple of minutes until they start to come to the surface .
  6. Drain them with one skimmer in a deep dish, then adding a ladle of broth. Complete with grated Parmesan cheese, a drizzle of raw oil and a sprinkling of pepper.

If you like them the ideas of recycling , in addition to those we have already suggested, we recommend that you take a look at the recipes for using stale bread.


Leave the dry white beans to soak for several hours, then cook them in the vegetable broth with a bay leaf for about an hour. Meanwhile, heat the margarine and add the chopped onions to brown them. Add the onion, black peppercorns and prunes cut into strips to the beans. Cook for another 5-10 minutes and season to taste with red wine vinegar, honey, sea salt and a clove of crushed garlic.

Cut the sandwiches in half, arrange a few slices of Emmental cheese and bake in the oven at 150 ° C for 5 minutes.