Lv 5
San asked in Food & DrinkCooking & Recipes · 2 months ago

Soup liquid part?

What is the term used to describe the liquid part of a soup without the solid meat, vegetables, etc.?


6 Answers

  • 2 months ago
    Favourite answer

    it would be broth or stock depending on how you made the base. 

    If you clarify the broth or stock it becomes a Consomme

  • 2 months ago

    Broth or boullion.  Not stock.

  • 2 months ago

    That's the broth.

  • 2 months ago

    You could call it broth

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  • geezer
    Lv 7
    2 months ago

    The liquid base of a soup (that's JUST liquid with no 'bits' in it at all) is the Stock                                  

  • Anonymous
    2 months ago

    broth, stock      

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