Bouillon vs. Broth — What's the Difference?
Difference Between Bouillon and Broth
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Compare with Definitions
Bouillon
Bouillon [French pronunciation: [bu.jɔ̃]] (Walloon: Bouyon) is a municipality in Belgium. It lies in the country's Walloon Region and Luxembourg Province in the Ardennes.
Broth
Broth, also known as bouillon [French pronunciation: [bu.jɔ̃]], is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Bouillon
A clear thin broth made typically by simmering beef or chicken in water with seasonings.
Broth
The water in which meat, fish, or vegetables have been boiled; stock.
Bouillon
A clear seasoned broth made by simmering usually light meat, such as beef or chicken.
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Broth
A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.
Bouillon
An excrescence on a horse's frush or frog.
Broth
A liquid containing nutrients for culturing microorganisms
Inoculated the broth with bacteria.
Bouillon
A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.
Broth
(uncountable) Water in which food (meat or vegetable etc) has been boiled.
Bouillon
An excrescence on a horse's frush or frog.
Broth
(countable) A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
Bouillon
A clear seasoned broth
Broth
Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup.
I am sure by your unprejudiced discourses that you love broth better than soup.
Broth
Liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces;
She made gravy with a base of beef stock
Broth
A thin soup of meat or fish or vegetable stock
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