Uses for fondue broth?

Question

I had meat fondue last night: beef, chicken, and shrimp cooked in a simple vegetable broth at the table. When we were finished eating, the broth was thrown away. I could only help but wonder: are there any typical dishes made with the used broth?

Answer 1

I would use this broth to make soups. It would make a great base for a number of soups such as scotch broth, but also for using for the stock for making other soups such as lentil or whatever you fancy.

Good luck!

Answer 2

You could try making Vietnamese Pho, a meal which is basically Noodles, Spring Onion and Meat of some sort (perhaps what you have left over from the Fondue) and Stock.

Answer 3

You can use it like normal bouillon. For example you could put it in the water for boiling pasta or rice.

Answer 4

Fondue broth is the best broth you can get your hands on, it has all the goodness from the meat which was prepared in it (even more so if you made 2–3 fondues over a few days with the same broth). Throwing it out sounds like sacrilege to me – freeze it if you can’t use it immediately.

Any recipe which calls for stock will work: various types of risotto (or kaszotto, if you’re into Polish cuisine), steak and kidney pie, braised goose gizzards (known as gęsie żołądki in Poland – works also with hearts), Dublin coddle, to name just a few. Or use the broth as a base for meat gravy.

Some fondue restaurants also offer the broth to their guests after the fondue, optionally with a dash of sherry. If you don’t feel like eating warm soup after a rich fondue, serve it the next day. If you like, add some vegetables, stripes of meat, tortellini or whatever you like in a clear broth.

Answer 5

What the Princess said! Or Pho. Broth for stew and soup and noodles and ...